Wednesday, October 28, 2015

{Spaghetti Squash Bacon Quiche}

I love to prep spaghetti squash on the weekend for my weekly meals. It has become one of my favorite vegetables. I eat it plain, with spaghetti sauce on top, baked into spaghetti pie or in a quiche. 

The easiest way to cook these (I think) is to wash them, poke a few holes in them, place them in a large bowl with a few tablespoons of water and microwave for 10 minutes or so until soft. Cut it in half, discard the seeds and then use a fork to pull out the stringy goodness. Maybe I am lazy but trying to cut through one of these raw just seems dangerous and like far too much effort! :)

Spaghetti Squash Bacon Quiche

  • 1 small onion (chopped)
  • 1 pound uncured turkey bacon (chopped) **any uncured bacon will work
  • 2 cups spaghetti squash (already cooked and strings removed from rind)
  • 1 cup fresh broccoli (diced into small florets) **or your favorite green veggie
  • 5 eggs
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup organic shredded mozzarella
Pre-heat oven to 350 degrees.

Add bacon and onion to skillet and saute until the bacon is fully cooked and the onion is soft. Remove from heat. Add cooked spaghetti squash, broccoli, eggs, salt and pepper to bowl and mix well. Add cooled onion/bacon mixture and stir well. 

Pour into 11x7 or 8x8 dish that has been sprayed with non-stick spray. 

Top with shredded cheese. 

Bake for 30 minutes. 


So tell me....

Do you love spaghetti squash? What is your favorite way to eat it??

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