Preheat oven to 400 degrees

Lightly grease pie pan with olive oil and set aside.

Line large baking sheet with parchment paper.

Cut spaghetti squash in half lenghtwise and scoop out all the seeds.

Place spaghetti squash flesh side down on baking sheet with a little bit of water.

Cook in preheated oven 30-40 minutes until you can easily pierce with fork.

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

Lower oven heat to 350 degrees.

With fork pull strands from squash and place in mixing bowl, add ½ tbsp. olive oil and combine. Once squash is cool enough(about 5 more minutes) to handle put in colander and squeeze out any excess water.

Put back in mixing bowl, add 3 beaten eggs, parmesan cheese and combine well.

Press mixture evenly in pie pan and bake in preheated oven 15 minutes.

Remove from oven and set aside.

Meanwhile heat 1 tbsp. olive oil over medium heat, add chopped onion, garlic and cook 2-4 minutes. Then add portabella mushrooms and cook about 6-8 minutes longer.

In separate small mixing bowl combine ricotta cheese, chopped parsley, 1 beaten egg, garlic powder and salt & pepper to taste. Mix well.

Spread Ricotta mixture evenly over top of pie.

Then top with mushroom onion mixture, tomatoes, and mozzarella cheese.

Bake 30-35 minutes till bubbly and brown.

Allow to set at least 10 minutes before slicing.