- 1 spaghetti squash, halved and seeded
- 6 eggs
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon dried oregano
- 1 pound chopped cooked chicken
- 14 ounces shredded Parmesan cheese, divided
- 1 bunch green onions, chopped, divided
- 1/4 cup bacon bits
- ground black pepper to taste
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place squash, cut-side down, onto prepared baking sheet.
- Bake in the preheated oven until flesh is tender, 30 to 45 minutes. Cool until easily handled.
- Scrape spaghetti squash flesh into a large bowl using a fork. Whisk eggs, evaporated milk, garlic powder, salt, and oregano together in a separate bowl; pour over squash. Mix chicken, 1/2 of the Parmesan cheese, 1/2 of the green onions, bacon bits, and black pepper into squash mixture; pour into a 9×13-inch casserole dish. Top mixture with remaining Parmesan cheese and green onions.
- Bake in the oven until cooked through and set, about 45 minutes.