If you haven’t read one of my recent posts, then you might not know I have gone Paleo for the month. Today’s recipe for this Spaghetti Squash Quiche is a result of this diet and my quest to find tasty but diet friendly foods. My Crossfit gym is hosting a 30 day challenge that not only includes this caveman diet, but also a daily water intake test, a mile run benchmark and extra points for daily gym workouts. The winner gets a whopping $380 (2/3 of the challenge sign-up fee pot).
I’ll pretty much join in on most challenges because I’m a major sucker for competition. The added bonus for a win is that I’m also saving for a wedding. Needless to say, I hopped on the bandwagon. This challenge has not only tested my physical agility and mental stability (I’ve had some pretty close calls on completely losing “my ish” due to sugar, carb and dairy withdrawal….lol); but it has also set me to task in the kitchen. I am not someone who is ok with eating just grilled chicken breast and steamed vegetables every night. For that very reason, creating innovative recipes that meet the Paleo requirements is necessary and it has been an adventure.
Ironically enough, a co-worker of mine was recently telling me she ate a spaghetti squash quiche. I was intrigued…what did this quiche entail? She said it was sort of a “non-recipe” type dish. You simply shred your zucchini squash, pour eggs over it and bake. It sounded delicious. Because I had never heard of such a thing, I had to assume some of you may be making this discovery with me now as well! It also just so happens to be paleo friendly, dairy free and gluten free (as long as you use the right mix-ins).
So I thought this was the perfect opportunity to share this simple guilt-free breakfast recipe with BTP’s personal twist. I have added in asparagus, shallots, mushrooms and bacon! FYI it reheats well throughout the week if you want to make it in advance like I did.
Time to get your hands on the recipe…..
…all for the love of the dish
- 1 large spaghetti squash
- 1 & ¼ cups of water
- 6 eggs
- 5 fresh asparagus spears
- 3 pieces of turkey bacon (I used the Trader Joes peppered variation)
- 1 shallot, diced
- 3 oz mushrooms
- 1 tsp olive oil (if needed)
- Sea salt and pepper to taste
- Cut your spaghetti squash in half. Using a microwave safe bowl pour half of the water into the dish. Lay the spaghetti squash flesh side down and cook for 10 minutes. Continue to cook on 3 minute intervals after the first round (about 2-3) or until the flesh can very easily be scraped with a fork. Repeat the same process with the second half of the squash.
- Remove all seeds from the squash’s flesh and then begin to use that fork to scrape all the spaghetti like strands into a pie dish. Pack it down until there is about 1 inch layer of squash covering your dish.
- Preheat the oven to 400 degrees.
- Cook bacon in a medium frying pan. Remove once crispy and put to the side. Keep any fat in the pan and add just a small amount of oil of needed. Cut the asparagus spears into ½ inch bites. Add diced shallot to the heated fat and oil. Cook 1 minute or until starting to soften. Add asparagus and mushrooms. Cook for 3-5 minutes. Remove from the pan from heat. Cut bacon into small pieces and add back to the vegetable mixture. Evenly spread this mixture over the spaghetti squash in the pie plate.
- Crack and whisk the eggs. Add a pinch of salt and pepper. Pour this over the squash and vegetable mixture. Bake in the oven for 40 minutes
I cooked both halves of my spaghetti squash at the same time in the microwave using the shelves and 2 baking dishes. It should cut some time down for you!