Step 1

Preheat oveen to 425 degrees. Cut spaghetti squash in half lengthwise and remove seeds. Place on baking sheet cut side up. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Cook for 35-40 minutes or until tender.

Step 2

While spaghetti squash is baking. In a medium saute pan on medium heat add 1 tablespoon olive oil and saute onions for 3 minutes or until translucent. Add garlic and cook for another 30 seconds or until frangrent. Set aside.

Step 3

In a small bowl mix together Dijon mustard and egg.

Step 4

Once spaghetti squash is cooked remove from oven and turn oven heat down to 375 degrees. Let squash cool for 10 minutes then shred with a fork, then add shredded squash to colander to drain any water then pat dry with paper towel. (This is key to prevent the squash from being to soggy!)

Step 5

In a large bowl mix together squash, with egg mixture, then add in onions and cheese and mix to combine.

Step 6

Spray muffin tin with olive oil spray. Add equal amounts of squash mixture to each muffin tin. Sprinkle with breadcrumbs and paprika.

Step 7

Bake mixture for 20 minutes. Then place muffin tin on top rack and broil for 2-3 minutes.