Stuffed Spaghetti Squash Quiche
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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.


  • 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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No Comments
  • Liz - Meal Makeover Mom
    Posted at 07:13h, 22 October

    This is a fun take on twice-baked potatoes! I love the addition of spinach and mushrooms too…

    • Leah Wakefield
      Posted at 13:52h, 22 October

      Thanks Liz! It’s just as filling as twice-baked potatoes too… with the addition of eggs.

  • Kat @ Eating The Week
    Posted at 08:56h, 22 October

    I love baked squash, and stuffing them with veggies and Gruyere sounds even tastier!

    • Leah Wakefield
      Posted at 13:53h, 22 October

      I couldn’t agree more. Baked squash is one of the reasons I love fall!

  • Serena
    Posted at 09:31h, 23 October

    GREAT idea to roast the squash before cutting in half! So much easier than trying to safely slice open the roly poly squash…I’m not so good at that!

    • Leah Wakefield
      Posted at 10:29h, 30 October

      It IS Serena. I’ve tried both ways, and poking it a few times is ten times easier than trying to cut it open prior to baking.

  • Katy @ Healthy Aperture
    Posted at 12:32h, 29 October

    The flavor combinations for the quiche sound delightful! Great job!

    • Leah Wakefield
      Posted at 10:28h, 30 October

      Thank you so much Katy! The flavors complemented each other well.

  • Aida Badran
    Posted at 21:55h, 31 October

    I made it after you posted and it was delicious. I was in a hurry and omitted the eggs. It was still yummy. Thanks for sharing.