Hello Friends,
This Crustless Spaghetti Squash Quiche is nicely seasoned with flecks of green, thanks to the Spinach added to the mix. An easy and healthy quiche alternative to serve with Breakfast or Brunch.
Spaghetti Squash "Quiche"
Ingredients
1 1/2 lbs. Spaghetti Squash, halved lengthwise
1 tbs Extra-Virgin Olive Oil
1 Small Onion, chopped
1 Clove Garlic, minced
1 Cup Thawed and Drained Frozen Chopped Spinach
1 tsp Fresh Ground Black Pepper
1/2 tsp Dried Oregano
3 Eggs
1 Cup Skimmed Milk
Cooking Spray
1/3 Cup Bread Crumbs
Directions
Preheat oven to 350 Degrees F. Place squash on a baking sheet, cut-side down.
Bake in the preheated oven until the outer shell of squash is tender, about 45 minutes. Scoop fibers and seeds out of squash and discard.
Shred the tender squash meat with a fork; measure 3 cups and place in a bowl.
Heat olive oil in a saucepan over medium heat; saute onion and garlic until onion is transparent, 5 to 10 minutes. Add spinach, black pepper, and oregano; cook and stir until heated through, about 3 minutes.
Add spinach mixture to squash.
Whisk eggs together in a bowl; add milk and whisk until frothy. Pour egg mixture over squash mixture; mix well.
Spray a 9-inch pie pan with cooking spray.
Sprinkle bread crumbs into prepared pie pan. Pour squash-egg mixture over bread crumbs.
Bake in the preheated oven until a knife inserted into the center of the quiche out clean, about 45 minutes. Serves 8.
Calories 108; Cholesterol 70 mg; Fiber 1 g; Sodium 102 mg; Carbohydrates 12.9 g; Fat 4.5 g; Protein 5.4 g.
Have A Great Week My Friends,
Phil