To say that I am excited for this recipe is an understatement! Yesterday during my lunch break, I was scrolling through the many recipes on Pinterest when I discovered a recipe for spaghetti squash crusted quiche! Yes, I know! I am sure you are jumping up and down just like I was. Yes, I may have started to sing with joy a little… my cubicle cubby buddies probably think I am insane. Naturally, the rest of the day I had spaghetti squash on the brain, so I decided to bump the recipe post I originally had planned for today to next week.
Fast forward to 5 o’clock – I was getting ready to leave work for home. I had decided to skip my planned run for the evening because I just knew I needed to make this recipe before the sun went down. (Sunlight is important for good pictures after all!) I walked the 10 minutes out to my car only to discover that I didn’t have my car keys. But of course I left my keys in my gym bag, which I just so happened to leave in my office because I rescheduled my run to today.
After 40 minutes of walking back & forth and a short car ride home, I was ready to get cooking. Lucky for me the Bear got home before me and cleaned the kitchen spotless!
- Spaghetti squash (1 Small or ½ Large)
- 6 eggs
- ¼ cup cherry tomatoes, sliced
- 2 tablespoons sun dried tomatoes
- ⅓ cup spinach, chopped
- ¼ cup feta cheese
- ¼ cup grated parmesan cheese
- 2 cloves of garlic, minced
- 1 tablespoon light sour cream
- Preheat oven to 400 degrees.
- Cook spaghetti squash by cutting the squash in half lengthwise. In a baking dish place the squash face down with ½ cup of water. Heat in the microwave for 10 minutes.
- Meanwhile, beat the eggs with the light sour cream. Mix in the cherry tomatoes, sun dried tomatoes, spinach, garlic, and cheeses.
- Grease a pie pan and carefully press the cooked spaghetti squash to the sides and bottom of the pan to form a crust. Cook in the oven for 10 minutes.
- Remove the crust from the oven and pour the egg mixture into the pan. Make sure all the ingredients sink into the egg.
- Bake for 40 – 45 minutes and try to share!
I was so impressed by this recipe. Obviously someone much smarter than I thought up spaghetti squash crust. I just had to share this recipe with you right away. This recipe wasn’t kid tested, but it was Bear approved! I hope you enjoy it as much as we did!
What is your favorite way to eat spaghetti squash? What is your favorite winter squash? Have you ever rushed home to make a recipe?!