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1
Preheat the oven to 375F (190C).
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2
Carefully split the spaghetti squash in half. (It can also be baked whole, but it will take longer.)
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3
Remove the seeds and sprouts, if any, with hands.
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4
Place cut-side down on a baking pan.
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5
Bake for 40 minutes, or until tender.
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6
In the meantime, poach the asparagus in some water, until just tender. Remove from water and set aside.
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7
Allow the spaghetti squash to cool a bit before removing the meat with a fork.
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8
Mix about 21/2 to 3 cups of the meat with 2 tablespoons of butter and mix well.
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9
Add sea salt and pepper, to taste. (Remember that the egg mixture will also contain seasoning, so don't go overboard.)
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10
Pat the squash into a quiche form, covering the sides and bottom.
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11
Bake at 400F (200C) for about 5-8 minutes, until golden and slightly crispy. Remove from oven and set aside.
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12
In a saucepan, over medium heat, cook the leek slices with the 3 tablespoons butter, until tender.
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13
Allow to slightly cool before pouring into the beaten eggs.
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14
Add the nutmeg, sea salt and pepper to taste.
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15
Place the poached asparagus pieces on top of the spaghetti squash crust.
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16
Pour the beaten eggs and leeks over top, covering the asparagus evenly.
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17
Place the tomato pieces on top.
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18
Bake for 35-40 minutes.
