Friday, January 13, 2017

Spinach and Mushroom Spaghetti Squash Quiche Recipe

Recently while look through recipes I thought WHY NOT Cut to the Chase!! I am so tired of reading a novel to get to the goods of how I need to make something! So with that being said, I am keeping this short and to the point! I had my team in town and so they could save a yellow, for wine later I made this! It was a HIT!! We got back from the airport starving so the only pic I have is of the crust!

Spinach and Mushroom Spaghetti Squash Quiche Recipe

  • 1 medium spaghetti squash, about 2.5 lbs
  • 1/2 tsp thyme
  • 1/2 tsp onion or garlic powder
  • 1/4 tsp salt
  • Filling:
  • 3 cups mushrooms, sliced
  • 1 medium onion, finely chopped
  • 5 garlic cloves, crushed
  • 2 cups spinach, chopped & packed (I used 1 bag from Wholefoods)
  • 2 large eggs (1 red) 
  • 1 cup egg whites (3 red) 
  • 1 cup (4 oz) any cheese, shredded (I used 3 cheese blend) 
  • 1 cup cottage cheese 2% (4 red) 
  • 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 (I use Misto)
  1. 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.
  2. 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 spinach, 1/2 tsp thyme, 1/4 tsp salt and 1/4 tsp black pepper and saute until spinach is wilted. (I also pressed it with paper towel to remove moisture)Transfer to a bowl with mushrooms and set aside.
  3. 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.
  4. In a large bowl, combine eggs with egg whites and whisk for 30 seconds. Add cheese, cottage cheese, previously cooked mushrooms and spinach, 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.
  5. 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.
  6. Storage Instructions: Refrigerate covered for up to 3 - 4 days. Do not freeze. 

    Nutritional Info
    Servings Per Recipe: 8
    Amount Per Serving = 1 slice:
    Calories: 170.1
    Total Fat: 6.4 g
    Cholesterol: 61.5 mg
    Sodium: 498.4 mg
    Total Carbs: 14.5 g
    Dietary Fiber: 3.3 g
    Protein: 14.0 g
    21 Day Fix: 2 green, 1 blue, 1 red, 1 tsp (1 of 8 Servings) 
    *I will make this again and I will update the finished product Picture!! :) 

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