Fall Omelet with Squash and Crab Meat

Place spaghetti squash and pumpkin in a blender and process until well combined. Transfer to a mixing bowl.

Add spinach and crab meat to squash mixture. Add parsley, mustard, cinnamon, onion powder, and garlic powder and mix thoroughly and evenly. Set aside.

Heat a frying pan over medium-high heat. Spray generously with cooking spray. Add egg whites, making sure they spread to cover the entire pan. Cook until mostly set, about 2 minutes. Spoon squash mixture over 1/2 of the eggs. Add hot pepper sauce. Fold eggs over, covering the contents of the omelet. Cook to desired crispness, 2 to 3 minutes more. Transfer to a large plate and serve.