Asparagus and Mushroom Spaghetti Squash Quiche

  • Serving Size2

    Ingredients

    • 1 spaghetti squash
    • 13 oz. asparagus, trimmed and cut into 1-inch pieces
    • ½ red onion, sliced
    • 1 cup mushrooms, sliced
    • 2 garlic cloves, minced
    • 5 eggs
    • ½ cup coconut milk
    • 1 tsp. fresh rosemary, minced
    • 1 T approved oil
    • Sea salt, to taste
    • Ground black pepper, to taste

    Directions

    1

    Preheat oven to 400 F.

    2

    Cut the squash in half, remove the seeds, and place face down on a baking sheet. Bake for 30 minutes,then remove from the oven and set aside to cool.

    3

    Remove the flesh of the squash using a fork and set aside in a bowl.

    4

    Heat approved oil in a skillet on medium-high, then add onions and garlic and saute  3-4 minutes.

    5

    Add the asparagus and mushrooms and continue cooking until the asparagus is starting to get soft buy still crunchy. (watch for the moment it begins to change color)

    6

    In a bowl, whisk together the eggs, coconut milk, rosemary, and season with salt and pepper to taste.

    7

    Make the “crust” of your quiche by lining a deep pie dish with the cooked spaghetti squash, pressing gently on the bottom and sides to make it even.

    8

    Pour the egg mixture over the squash and add the asparagus and mushrooms on top of the eggs.

    9

    Place in oven and cook for 40 minutes.

    Recipe adapted by: braveforpaleo.com            

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