Spaghetti Squash Egg Bake - fitness diet

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1/2 spaghetti squash, seeds removed</li>
                                            <li>1 tbsp coconut oil</li>
                                            <li>1/2  sweet onion, diced</li>
                                            <li>1 cup  baby spinach</li>
                                            <li>1 cup cooked quinoa</li>
                                            <li>4 eggs, whisked</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li> Heat oven to 300°F. Place squash cut-side down on a baking sheet. Bake for 20 to 25 minutes.</li>
                                    <li>While squash is cooking, heat coconut oil in a large sauté pan over medium heat. Add onion and cook until translucent. Add spinach and cook for 2 minutes. Remove from heat and let cool.</li>
                                    <li>Remove squash from oven. Remove squash threads and place in a bowl. Add spinach mixture and quinoa and mix together. Pour in egg mixture and stir to combine.</li>
                                    <li>Transfer mixture to a shallow baking pan, spreading it evenly. Bake for 45 minutes.</li>
                                    <li>Remove from oven. Let cool and slice into 2 pieces.</li>

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