Spaghetti Squash and Tomato Torte

I was really craving lasagna a few nights ago and decided to improvise with a spaghetti squash I had in the fridge. The results were super yummy. Anyone following the Specific Carbohydrate Diet or a low carb diet should really try this.


One day I'll get fancy and start taking pictures.


Spaghetti Squash and Tomato Torte

Ingredients
•1 spaghetti squash
•1 cup shredded cheese (I used parm and Monterrey jack)
•3 TBS Dried Italian Seasoning Divided (can use fresh)
•Salt/Pepper
•4 eggs
•1 28 oz Can Legal Diced Tomatoes or 28 oz Fresh Tomatoes
•1 onion diced divided
•1 bulb garlic minced divided
•Olive oil
Directions
Cook Spaghetti Squash in a 350 degree oven for an hour. Or until done.  It's done when you can insert a knife easily into the flesh.
Meanwhile.....
Dice onion and mince garlic. Separate both into equal halves.
In a large pot, sauté onion in olive oil over medium until soft. I sprinkle a little salt. Add garlic and cook 3 more minutes.
Add diced tomatoes, 2 TBS of Italian seasoning, 1 TSP salt/pepper, stir well and cook over medium heat,
letting it bubble. Stir often. You want it to reduce.
Saute the rest of the onion in garlic in a small skillet with olive oil until soft. Set aside.
When the spaghetti squash is cooled enough to handle, split in half, scoop out seeds and pulp, and shred the meat with a fork making spaghetti. Place in a colander which you will place in a larger bowl. Add onion and garlic. Refrigerate for 15 minutes.
Beat eggs. I like to use the whipping attachment that came with my immersion blender and whip until tripled in volume. It's not necessary though.
When the squash is cool, empty the water out of the bowl the colander is sitting in and put the squash, onions and garlic in it. Add a TBS of Italian seasoning salt/pepper. Taste and adjust seasonings if necessary. Add eggs and fold to combine.
In a sprinform pan, add about half the spaghetti squash mixture and cook 20-30 minutes or until set and firm. You don't have to use a springform pan, it just makes it pretty.
The tomatoes should be pretty thick by now. Add half of them on top of the spaghetti squash, sprinkle with half the cheese, add the rest of the spaghetti squash and cook 20-30 minutes or until that layer is set and firm. Add the rest of the tomatoes, rest of the cheese and cook for 10 minutes or until the cheese
is melted.
Place the springform pan in the refrigerator overnight (or if you're eating it now, just go to the next step). Remove from the refrigerator, carefully remove the outer circle of the springform pan. Using a spatula, work it under the torte until you can remove it to a place. Cut into desired servings sizes (4 – 6).
I find it's easier to cut if it's cold.
It's better if you heat the individual servings up in the oven versus the microwave because it does get a little watery on the bottom, but I don't always have that luxury.
Last time I added cheese to the squash layer and that gave it great flavor, but I'm trying to cut back on cheese.
You could add ground meat to the thickened diced tomatoes.