21 Oct Stuffed Spaghetti Squash Quiche

This month’s Recipe Redux challenge involved fall vegetables. Spaghetti Squash is a delicious and nutritious way to ring in fall. We thought it would be an even better idea to make it into a quiche. The spinach, mushroom, and gruyère quiche addition made this dish even more comforting than traditional spaghetti….proof that comfort food CAN be healthy.

 Ingredients:

• 3 cups spaghetti squash
• 2 eggs
• ¼ cup skim milk
• 1-2 oz Gruyère
• 2 cups spinach
• ¾ cup mushrooms
• ¼ cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon olive oil
• salt and pepper

Makes half a squash

1. Roast squash at 425 for one hour 20 minutes
2. Cut squash in half, scoop out seeds and discard
3. Scrape out spaghetti squash and reserve 3 cups of squash in a separate bowl
4. Sautee spinach, onion, garlic, and mushrooms with olive oil and add spaghetti squash
5. In a separate bowl whisk eggs and milk
6. Stuff sautéed squash into one empty squash shell and pour over egg mixture
7. Top with Gruyère
8. Bake at 350 for approximately 30-45 minutes

** Special thanks to intern Leah Wakefield for whipping up this recipe!

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