- Prep Time : 15 min
- Cook Time : 40 min
- Ready Time : 55 min
- 2 spaghetti squash
- 4 eggs
- 2/3 cup sugar
- 1 teaspoon salt
- 1 cup finely chopped pineapple
- ¾ cup Klein’s Naturals ground almonds
1 Preheat oven to 350°F.
2 Slice spaghetti squash in half and place on a large baking tray open side facing down.
3 Fill pan with ¼ inch water.
4 Bake for about thirty minutes until squash is just tender enough that you can pull out the inside with a fork.
5 Remove squash from oven and let cool.
6 In the meantime, mix eggs, sugar and salt.
7 Using a fork, pull out the spaghetti squash and mix into egg mixture with a wooden spoon.
8 Mix in pineapple.
9 Top with ground almonds.
10 Bake in individual ramekins for 20 minutes or in a 9″ baking tray for 40 minutes.