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Preheat the oven to 350ºF and grease a 9-inch pie plate with cooking spray.
Add a drizzle of olive oil to a skillet over medium-high heat and sauté the onion until tender, about 8 minutes.
Add in the chopped kale, and sauté until bright green and tender, about 3 to 5 more minutes.
Crack the eggs into a large mixing bowl and season with the salt and black pepper.
Whisk well with a fork, then stir in the spaghetti squash and half of the shredded cheese.
Transfer the cooked onion and kale to the bowl. Stir well then pour the mixture into the greased pie dish.
Top with the remaining shredded cheese, then bake at 350ºF until the top is golden, about 35 to 40 minutes.
Allow to cool for 15 minutes and serve warm.