In a skillet, heat the olive oil and brown the garlic.
Add in the onion and cook until it has turned transparent.
Add in the asparagus and cook until tender yet crisp.
In a small bowl, whisk together egg, milk, cheese, salt and pepper.
Press the spaghetti squash into a round baking pan in such a way that a crust like structure forms.
Pour the egg mixture in it and scoop the asparagus.
Bake for 40 minute at 400 degrees or until the top has set and is firm.
Slice and serve.