On Pinterest recently, I had seen the idea many times to use spaghetti squash as the crust, instead of a traditional pie crust! I had to try it out.
I sauteed some fall veggies: baby portobello mushrooms, kale, spinach, and a bit of sweet potato, and tossed those in with the egg mixture.
It turned out pretty well. Yum!
1 small spaghetti squash
1 cup milk
1/2c shredded parmesan cheese
1 pinch each of salt, pepper, garlic powder, and/or onion powder.
1 dash nutmeg (Mom's secret!)
2 large kale leaves, torn or chopped small
3 large handfuls of spinach leaves
8 baby portobello mushrooms, sliced
1/4c Cooked cubed and roasted sweet potato (if you don't want to roast, just microwave or bake under tender, peel, and cube.)
Saute kale, spinach, and mushrooms in a bit of olive oil under cooked and tender.
Poke a few knife holes, carefully, in whole spaghetti squash, and microwave for 5 minutes.
Remove with oven mitt, and now that it has softened a bit, slice in half the long way. (hot dog, not hamburger? LOL. anyone remember that?)
Return halves face up to microwave and continue cooking for 5+ more minutes until tender.
It just terrifies me to try and cut a raw spaghetti squash in half, without losing a finger, or six. Plus, that aside, it is really tough, regardless, to cut through. Maybe my knives just need sharpening.
But, you can also half, and place face down on a baking sheet, and roast at 400 degrees for about 30-40min.
Continue to handle with over mitts if you don't have the patience, like me, to let cool, and scrape out seeds and strings, and discard those. Then, with a fork, scoop out the rest of the spaghetti squash stringy flesh.
If really moist, pat dry a bit, then press squash into an olive oil greased pie pan, or 9" round cake pan.
Mix eggs and milk, and spices, and whisk or beat until combined and a bit frothy.Add cheese, and veggies, including sweet potatoes, and mix gently.
Pour egg and veggie mixture into spaghetti squash crust.
Bake at 375 for 30-40 minutes, or until eggs are just set.
Remove from oven and let cool.
You can eat quiche warm, room temperature, or chilled - whatever your preference.
Making a healthier 'crust', just means you can have two pieces, instead of one, right?
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