Asparagus and Mushroom Spaghetti Squash Quiche

  • Serving Size2


    • 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



    Preheat oven to 400 F.


    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.


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


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


    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)


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


    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.


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


    Place in oven and cook for 40 minutes.

    Recipe adapted by:            

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