Quiche with a Spaghetti Squash Crust!
Just skip the traditional pastry dough and turn any Quiche into a healthier dish. Serve for breakfast, brunch, lunch, or dinner.
1 medium spaghetti squash (2 pounds), cut in half lengthwise and seeds removed (I used 2 cups)
3 tablespoons water
2 tbsp olive oil
1 pound ground chicken
1 medium onion, diced
2 cloves garlic, minced
1 cup crimini mushrooms, halved and sliced
8 eggs, whisked
1 tbsp Italian Seasoning
salt and pepper, to taste
coconut oil, to grease pie plate
Preheat oven to 400 degrees.
Place spaghetti squash cut side down on a greased parchment paper lined baking sheet. Sprinkle the water onto the paper around the squash. Roast until the squash is tender, about 30 – 40 minutes. Place the baking sheet on a cooling rack, and, using a hot mitt, turn the squash cut side up to cool.
When it’s cool enough to handle, scrape the inside of the squash with a fork to shred it into spaghetti strands.
Turn the oven down to 350 degrees.
Heat the olive oil in a skillet over medium heat and add the chicken. Break up and cook until the meat is no longer pink. Add the onion, garlic, and mushrooms; cook until the onions are translucent. Remove from heat and set aside.
Whisk together the eggs, Italian seasoning, salt and pepper in a bowl.
Grease a pie plate thoroughly with coconut oil. Add the spaghetti squash threads to the pie plate and press down into the plate and up onto the sides.
Using a couple of sheets of paper towels soak up as much water from the squash as possible. (I repeated this step four times).
Spread the chicken/mushroom mixture onto the spaghetti squash crust, then add the beaten eggs.
Bake for 35 – 40 minutes at 350 degrees or until the eggs are cooked through in the middle.
Let rest for 5 – 10 minutes before cutting into it. Enjoy.