Spaghetti Squash Quiche Food

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SPAGHETTI SQUASH QUICHE WITH KALE AND MUSHROOMS



Spaghetti Squash Quiche with Kale and Mushrooms image

Kale and Mushroom Spaghetti Squash Quiche Recipe is healthy and gluten free quiche with spaghetti squash crust. No flour and this quiche holds together.

Provided by Olena Osipov

Categories     Breakfast

Time 1h30m

Number Of Ingredients 17

1 medium spaghetti squash (about 2.5 lbs)
1/2 tsp thyme
1/2 tsp onion or garlic powder
1/4 tsp salt
3 cups mushrooms (sliced)
1 medium onion (finely chopped)
5 garlic cloves (crushed)
2 cups kale (chopped & packed (I used 1 bunch of Lacinato kale))
2 large eggs
1 cup egg whites
1 cup 4 oz any cheese, shredded (I used 3 cheese blend)
1 cup cottage cheese
2 tsp onion or garlic powder
1 + 1/2 tsp dried thyme (divided)
1/2 tsp salt (divided)
3/4 tsp freshly ground black pepper (divided)
Cooking spray

Steps:

  • Preheat oven to 400 degrees F. Cut squash in half and place face side down on a baking sheet lined with parchment paper or foil. Bake for 30 minutes, remove from the oven and set aside to cool until safe to handle.
  • In the meanwhile, preheat large skillet on high heat and spray with cooking spray. Add mushrooms and saute for 5 minutes or until golden brown, stirring occasionally. Transfer to a medium bowl. Return skillet to medium-high heat and spray with cooking spray. Add onion and garlic and cook for 2 minutes, stirring frequently. Add kale, 1/2 tsp thyme, 1/4 tsp salt and 1/4 tsp black pepper and saute until kale is wilted. Transfer to a bowl with mushrooms and set aside.
  • To make the crust, seed spaghetti squash and separate flesh into strands using a fork. Add to a medium bowl along with thyme, onion/garlic powder and salt, and mix to combine. Transfer to a deep pie dish and press evenly on the bottom and sides using your hands. Set aside.
  • In a large bowl, combine eggs with egg whites and whisk for 30 seconds. Add cheese, cottage cheese, previously cooked mushrooms and kale, 2 tsp onion/garlic powder, 1 tsp thyme, 1/4 tsp salt and 1/2 tsp black pepper and mix to combine. Pour into prepared crust and flatten with spatula to make sure all vegetables are dunk in the liquid. Bake in 400 degrees F oven for 50 mins or until the knife inserted comes out clean. Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Nutrition Facts : ServingSize 1 slice, Calories 179 kcal, Sugar 6 g, Sodium 497 mg, Fat 8 g, SaturatedFat 4 g, Carbohydrate 15 g, Fiber 3 g, Protein 14 g, Cholesterol 60 mg

CHEESY SPAGHETTI SQUASH



Cheesy Spaghetti Squash image

The best part about this cheesy spaghetti squash recipe is that you can substitute any vegetables you have on hand. This is very easy and a lower-carb alternative to noodles.

Provided by Andi

Categories     Spaghetti Squash Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 (2 1/2 pound) spaghetti squash, halved and seeded
2 tablespoons butter, or more to taste
1 medium zucchini, chopped
1 cup sliced fresh mushrooms
½ cup grape tomatoes, halved
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon red pepper flakes
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, or to taste

Steps:

  • Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water.
  • Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes.
  • Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash.
  • Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 16 g, Cholesterol 19 mg, Fat 8 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 217.7 mg, Sugar 0.9 g

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