To prepare the crust;

• Preheat oven to 425 degrees
• Place the halved and seeded squash on an aluminum lined baking sheet and insert a sharp knife into the skin on both halves. Roast in preheated oven for 40 minutes. Remove and cool until able to handle comfortably.
• Reduce oven heat to 350 degrees.
• Use a fork to scrape out the strands of the squash and place them into a large bowl. Season with salt, pepper, and olive oil.
• In a large bowl, stir the Parmesan cheese, thyme, nutmeg, and garlic powder evenly into the squash.
• Spray a 9" pie pan with cooking spray and press the spaghetti squash mixture evenly in the bottom of the pie pan and up the sides.
• Bake in a preheated 350-degree oven for 10-15 minutes. Remove. Cool slightly and then pat gently with paper towels to absorb the moisture from the squash. Set aside while preparing the filling.
• In the same skillet that you cooked the bacon, saute the broccoli and tomatoes over medium heat for 2-3 minutes. Season lightly with salt and pepper if desired.
• Add the cooked bacon, the sauteed veggies, and the shredded cheese evenly in the pie pan over the squash crust.
• In a large bowl, whisk together the eggs, milk 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture into the pie pan.
• Bake in a preheated 350-degree oven for 60-65 minutes or until the center is set and the quiche is nicely browned.
• Cool slightly and then slice into wedges to serve.