Baked Spaghetti Carbonara

8 oz. uncooked whole wheat spaghetti

4 slices uncooked turkey bacon, diced

2 medium leeks, chopped (white parts only)

3 medium garlic cloves, minced

1 tsp dried oregano

1/2 tsp black pepper

1 1/4 cups FF skim milk

1 cup FF egg substitute

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 cup grated parmesan cheese

Preheat oven to 375.  Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch deep dish pie plate.  Meanwhile, cook bacon over medium-high heat until golden brown.  Add leeks and garlic, cook 2 minutes.  Stir in oregano, salt and pepper; cook 1 minute.  Spoon bacon mixture evenly over spaghetti in pie plate.  In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.  Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25-30 minutes.  Cool slightly before slicing into 6 pieces.  Yields 1 piece per serving, 5 points each.