No Mac and Cheese

This yummy recipe comes with a several warnings: While all these ingredients are key-friendly, the amount of fat and cheese in this dish may slow down your weight loss. This is one of those once-in-a-while dishes that you bring to a pot luck or to serve to company - do not make this if you are eating alone. As with any vegetable - eat lots of meat with this.
Ingredients

• 3 cups cooked and shredded spaghetti squash*
• 1/2 cup whole milk
• 1/2 teaspoon yellow or Dijon mustard
• 2 eggs
• 2 tablespoons sour cream
• 8 ounces freshly grated cheddar cheese (reserve a small amount to top the casserole)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 medium chopped shallot (or 2 white parts of a scallion)
• 1 clove minced or grated garlic

*Cut the spaghetti squash in half lengthwise and scoop out the seeds first and bake it cut side down for 45 minutes at 350. Don't shred it until it cools down.

Directions

1. Preheat the oven to 350 degrees
2. Melt the butter in a saucepan. Add the shallot or scallions and garlic. Cook 2-3 minutes until it softens.
3. Combine the milk and mustard in a separate bowl and slowly add the milk mixture.
4. Add the Parmesan and cheddar cheeses and stir until incorporated into the sauce. Remove from the heat.
5. Combine the eggs and sour cream in a large bowl and very slowly add small amounts of the cheese sauce to the egg mixture.
6. Pour over the spaghetti squash and stir in to combine completely.
7. Pour into a buttered casserole dish and top with reserved cheese.
8. Bake for 40-45 minutes until the casserole is browned and bubbling.