Preheat the oven to 400 degrees F.

Slice the squash lengthwise and rub a drizzle of oil all over the cut side of both squash halves and sprinkle with salt and pepper.

Place cut side down on a baking sheet and bake about 30 minutes (I like to roast the garlic + squash at the same time), or until the squash is just tender enough to scrape into strands. You want it to be barely tender, it will continue cooking later. Remove from the oven and scrape the squash into strands. Toss with 1 tablespoon olive oil.

Reduce the oven to 350 degrees F.

While the squash is roasting, add the eggs to a medium size mixing bowl and give them a whisk. Stir in the thawed + squeezed dried spinach, about half the mashed roasted garlic (reserve the remaining garlic for another use...or use it all if you like a lot of garlic), the softened cream cheese, feta cheese, parsley, dill and crushed red pepper flakes. Season with salt + pepper. Once the spaghetti squash is cooked, stir the strands into the egg mixture. Stir in the olives and sun-dried tomatoes.

Scoop the squash mixture back into their skins. Divide the havarti cheese among the squash boats.

Bake for 20-25 minutes or until the cheese is just beginning to brown.

Meanwhile, lay the phyllo sheets flat on a cutting board. Using a sharp knife cut the sheets into thin strips. Place the strips in a bowl and either toss with 2 teaspoons olive oil or very lightly spray with cooking spray. Once the squash is done cooking and the cheese is melted, remove from the oven and divide the phyllo dough over top each squash bowl. Bake for 5-8 minutes or until lightly golden brown and crisp. Remove from the oven and sprinkle with fresh thyme. Serve warm with extra feta cheese... and maybe a fried egg too!