Spaghetti Squash Quiche

As long as spaghetti squash is in season (and so inexpensive at the store!), I’m absolutely going to utilize it in new recipes. I love quiche…I love spaghetti squash…how could this be bad?!

  • spaghetti squash quichePrepare one small spaghetti squash…
    • Pierce many times with a knife
    • Place on paper towel in the microwave for 10-15 minutes, until soft.
    • Allow to cool before cleaning out the seeds and scooping squash into 8 x 8 casserole dish.
  • Saute in olive oil…
    • 1 shallot, sliced
    • 1 Tablespoon minced garlic
    • 1 bunch of asparagus, tough ends removed
    • Arrange softened vegetables on top of spaghetti squash
  • Sprinkle with four ounces Swiss cheese
  • In separate bowl, whisk…
    • 6 eggs
    • 1 cup of milk
    • Salt and pepper to taste
    • Pour over vegetables.
  • Bake at 400* for 30 minutes, until eggs are set.

This was filling, healthy, and flavorful. Next time though, I think I’d like to mix the cheese in with the spaghetti squash. Bacon would also be a yummy addition! If you notice the top is browning too quickly, cover the quiche in aluminum foil. You may find the squash releases a lot of liquid, so feel free to drain the dish a bit if needed.


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