Spaghetti squash is such a versatile squash and in this household we eat it quite often. Often we just cook it and use it as a noodle substitute, but this time I wanted to try something new and different. Someone told me recently that it works well in baking recipes, substituting the squash in place of flour. Intrigued, I immediately searched for recipes.
A spaghetti squash crust? That sounded great! I see a lot of potential for this because depending on your flavorings, it has so much variety to offer. You could make it savory like I did, adding any variety of herbs and spices. But it could easily become a sweeter version of a breakfast or dessert option. Throw in some cinnamon, cardamom, ginger, or honey and you’re set! For us this quiche is a breakfast, lunch, or dinner choice. It reheats well and is easily transported for lunches and snacks on the go.
Using the squash as a base boosts your antioxidant intake, loads you up with vitamin C, doesn’t fill you up with unnecessary bulk nor leave you feeling heavy. I was concerned about the liquid content of the squash but that was not a problem. It did take a while to bake, so you could add a step to drain any excess liquid from the squash before lining your pie dish. All in all, this was a win for us and we will be keeping it in our recipe rotation.
Give it a try, you won’t be disappointed!
Spinach and Red Pepper Quiche in a Spaghetti Squash Crust
1 small to medium sized spaghetti squash
6 large eggs
1/4c. milk or milk alternative (we used coconut milk)
1/4 c. spinach, raw or frozen, chopped
1/2 red belle pepper, chopped
1 garlic clove, finely minced
1 T. avocado oil
1/4 t. dried garlic powder
1/2 t. thyme
1/4 t. oregano
Wash and clean spaghetti squash. Slice in half and bake in preheated oven at 375 for 20-30 minutes, until cooked. Alternatively, I used my Instant Pot. I placed the squash on the steaming rack inside the pot, added 1 cup of water and sealed the lid. Be sure to change the dial to seal. Set the Instant Pot to Manual, use the arrow buttons to adjust the time to 20 minutes, and press the Manual button again. When the timer goes off, release the pressure by turning the dial to vent. When done, open the lid and remove the squash. Allow to cool.
Once cooled, scoop the squash into a bowl and mix with sea salt, black pepper, and garlic. Line your pie dish with avocado oil. Place the squash mixture into the pie pan pressing down with your fingers as you go. Work it all the way around until you have a nice crust for your quiche. Place to the side.
Preheat the oven to 425.
In a medium sized pan, place 1T. avocado oil and allow to warm on medium high heat. Sauté the red peppers until the begin to soften. Add the garlic, spinach, thyme and oregano at the end and continue to sauté until the garlic and herbs are aromatic. Set aside.
In a medium bowl, whisk the eggs. Add the milk of your choice and mix. Now add the peppers, spinach and garlic and continue to mix.
Pour this mixture into the quiche crust.
Place the pie pan in the oven and allow to bake 45-60 minutes. When done, insert a knife into the center and test for doneness. (You should not see any liquid remaining when you cut into it.)
Slice and serve!
It’s delicious on it’s own, but a little basil pesto, red chile flakes, or avocados make a wonderful addition. Garnish with parsley, serve with salad, bacon, or steamed vegetables! Enjoy and relish the fact that you have just fueled your body with amazing nutrients and pleased your tastebuds in the process.