Preheat oven to 375 degrees

Cut spaghetti squash in half lengthwise and scoop out seeds.

Place on baking dish flesh side down with a little bit of water on the bottom of pan.

Bake in preheated oven 35 - 40 minutes until you can pierce easily with a fork.

Remove from oven, flip over and allow to cool 5-10 minutes.

Reduce oven to 350 degrees.

Generously grease casserole pan and set aside.

With a fork scrape the flesh of the spaghetti squash out into casserole pan(should look similar to spaghetti strands) and mix with 1 tbsp. olive oil, salt and pepper to taste. Allow spaghetti squash to cool while making cheese sauce, then add 3 beaten eggs. Then dot with 2 tbsp. butter.

Meanwhile in medium saucepan melt 1 tbsp. butter over medium heat. Add cornstarch and stir to form a roux. Add mustard seed, garlic powder, paprika, nutmeg and chopped onion and stir about 1 minute. Add half and half and cook about 6-8 minutes stirring frequently until thickened.

Add cheddar cheese and stir until completely melted.

Pour cheese sauce over Spaghetti Squash mixture and combine well.

Bake in preheated oven 30 minutes.

Remove from oven and top with parmesan cheese.

Bake additional 5-10 minutes.

Remove from oven and allow to cool at least 10 minutes prior to serving