Spaghetti Squash Crusted Quiche

This is one of my favorite Spaghetti Squash Recipes. 

It’s so versatile and you can enjoy it for breakfast, lunch or dinner.

Ingredients:

• 1 medium Spaghetti Squash, cut in half lengthwise
• 1 cup thawed and drained frozen Spinach
• 2 cloves Garlic, minced
• 1 Tomato (about 1/2 cup), chopped
• 1/2 cup Cheddar, shredded {omit if dairy-free}
• 6 Eggs, whisked
• 1 – 2 tbsp. fresh Parsley, chopped
• 1 – 2 tbsp. fresh Cilantro, chopped
• 1 small Onion, chopped {I prefer red onion}
• Coconut Oil, to grease pie plate
• Olive Oil
• S + P, to taste

Directions:

1. Preheat oven to 400 degrees.
2. Place Spaghetti Squash cut side up on a baking sheet, scoop out the seeds. Spritz the inside flesh with a little bit of Olive Oil. Bake squash for 20-25 minutes or until you can press on the outside of the Squash and it gives a bit. Once Spaghetti Squash is done cooking, remove from oven and let cool while you finish the rest of the quiche.
3. Turn oven down to 350 degrees.
4. Whisk together Eggs, Garlic, Parsley, Cilantro, Cheddar, Onion and Tomatoes in a bowl.
5. Once cooled, take a fork and remove the inside flesh of your Spaghetti Squash, your threads should resemble a piece of spaghetti.
6. Pull out a pie plate and grease thoroughly with Coconut Oil. Add all the Spaghetti Squash threads to the pie plate and press down into the plate and up onto the sides {this is your crust}. Try to make it even throughout.
7. Sprinkle Spinach evenly over your Spaghetti Squash.
8. Pour the Egg mixture into the plate, add any S + P to preference.
9. Place in oven to bake for 30-35 or until Eggs are cooked through in the middle.
10. Let rest before cutting into it.

Mix-in/Substitute ideas: Fresh Broccoli, Asparagus, Bell Peppers, Breakfast Sausage, Sundried Tomatoes ~ really, any Vegetables or Meat you have in your fridge will work!

To Print:

Spaghetti Squash Crusted Quiche

 

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Serves: 4-6

Ingredients

• 1 medium Spaghetti Squash, cut in half lengthwise
• 1 cup thawed and drained frozen Spinach
• 2 cloves Garlic, minced
• 1 Tomato (about ½ cup), chopped
• ½ cup Cheddar, shredded {omit if dairy-free}
• 6 Eggs, whisked
• 1 - 2 tbsp. fresh Parsley, chopped
• 1 - 2 tbsp. fresh Cilantro, chopped
• 1 small Onion, chopped {I prefer red onion}
• Coconut Oil, to grease pie plate
• Olive Oil
• S + P, to taste

Instructions

1. Preheat oven to 400 degrees.
2. Place Spaghetti Squash cut side up on a baking sheet, scoop out the seeds. Spritz the inside flesh with a little bit of Olive Oil. Bake squash for 20-25 minutes or until you can press on the outside of the Squash and it gives a bit. Once Spaghetti Squash is done cooking, remove from oven and let cool while you finish the rest of the quiche.
3. Turn oven down to 350 degrees.
4. Whisk together Eggs, Garlic, Parsley, Cilantro, Cheddar, Onion and Tomatoes in a bowl.
5. Once cooled, take a fork and remove the inside flesh of your Spaghetti Squash, your threads should resemble a piece of spaghetti.
6. Pull out a pie plate and grease thoroughly with Coconut Oil. Add all the Spaghetti Squash threads to the pie plate and press down into the plate and up onto the sides {this is your crust}. Try to make it even throughout.
7. Sprinkle Spinach evenly over your Spaghetti Squash.
8. Pour the Egg mixture into the plate, add any S + P to preference.
9. Place in oven to bake for 30-35 or until Eggs are cooked through in the middle.
10. Let rest before cutting into it.

3.5.3226