Start by roasting your spaghetti squash in a 350 degree oven for 30–40 minutes.

While that is roasting, chop your onions and mince your garlic. Add 2 tbsp of butter to a frying pan and add onion. Cook over medium heat for about 5 minutes, or until the onion softens.

Add the garlic and cook 30 seconds.

Add the wine and bring to a simmer. Cook until the liquid reduces by about half, about 20 minutes. Add lemon juice, salt, and pepper.

Scrape the flesh of the spaghetti squash into the pan, taking care to avoid the seeds.

Add the eggs, red pepper flakes, and Parmesan cheese, if using. Stir until well combined. Serve immediately.