I have been reading this forum for a while and decided to share a low carb
recipe I came up with last night.  It was delicious, and my family,
particularly my teenagers, loved it.

I used some leftover spaghetti squash, about 2 cups cooked, and sauteed it with
a little olive oil, salt, pepper and about 1/4 cup parmesan cheese. Then I put
the squash in a pie pan, and with a fork, pressed it down to form a crust.
Then, I sliced 2 portabello mushrooms, leaving them a bit chunky so they would
be a little meaty in the dish.  I quickly sauteed them in the same pan that I
did the squash in, seasoned with salt and pepper.  I layered them on top of the
squash crust, and then layered about 4 oz of chedder cheese.  Then I beat 8
eggs and poured them over the entire thing, and put in in a 425 degree oven for
15 minutes.  It was delicious.  The eggs puff up and the squash crust is
incredibly good.  This makes four healthy size servings.  The wonderful thing
is now I have all sorts of ideas for different fillings.  This makes a
wonderful breakfast, brunch, or for us last night, a light supper.  I hope you
enjoy!
.
Deneen