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Preheat oven to 400°F (200°C).
Toss squash & onion with ½ tsp olive oil, salt, and pepper. Spread on a baking tray and roast 20–30 min, until soft and slightly golden.
Blend cottage cheese until smooth.
Whisk eggs in a large bowl, then stir in blended cottage cheese, half parm and seasonings.
Lightly grease a glass baking dish with the remaining ½ tsp oil.
Add roasted squash and onion to the dish. Pour the egg and cottage cheese mix over top and gently stir to combine.
Bake at 375°F (190°C) for 35–40 min, until the center is set and edges are golden. Halfway through, top with the rest of cheese for a cheesy golden top.
Let cool slightly before slicing into 4 portions.