Asparagus With Spag Squash

• 1 medium spaghetti squash (use about 21/2 - 3 cups of the meat for this recipe)
• 2 tablespoons butter
• 1 large leek, thinly sliced
• 3 tablespoons butter
• 5 large eggs, beaten
• 1 cup coconut milk/almond milk/dairy milk (I used almond milk, as that's all that we had left)
• a bunch of thin asparagus (about 2 cups), cut in halves or large pieces
• 1 medium tomato, cut in thin slices and then halve the slices
• sea salt and freshly ground pepper, to taste
• 1/2 - 1 teaspoon ground nutmeg
• Process

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

butter, butter, eggs, coconut milk, thin, tomato, salt, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/asparagus-with-spag-squash-52513151 (may not work)