Preheat your oven to 400°F.

Line a baking sheet with parchment paper.

Line an 8 in. x 8 in. x 2 in. baking pan with a layer of foil and a layer of parchment paper.

Cut your spaghetti squash in half lengthwise and scrape out all of the seeds.

Place your squash cut side down on the lined parchment and bake for 40 minutes until the meat is easily pierced with a knife.

When squash is cool enough to handle scrape out all of its meat onto paper towels to drain a little.

Place baby kale in a microwave safe bowl and wilt in the microwave for 2 to 3 minutes.

Finely chop kale after it’s wilted.

In a blender combine the eggplant garlic spread and the egg whites.

Pulse the blender for a few seconds to beat the egg whites and incorporate the eggplant spread.

In a large mixing bowl combine the squash, kale, the egg white mixture, and half the Havarti.

Transfer the entire mixture to the lined baking pan.

Bake at 375°F for 50 to 60 minutes, until set.

Sprinkle the remaining Havarti over the casserole and let cool (the cheese will melt while the casserole is cooling).

Cut into 4 slices and eat.

Makes 4 servings.