Asparagus and Mushroom Spaghetti Squash Quiche
1 spaghetti squash 350 g asparagus, trimmed
and cut into 3 cm pieces Olive oil or butter for sautéing
½ red onion, sliced 1 cup mushrooms, sliced 2 garlic cloves, minced 5 eggs
½ cup milk 1 tsp fresh rosemary, minced Sea salt and freshly ground black pepper
1. Preheat your oven to 400 F. 2. Cut the squash in half, remove the seeds and place face down on a baking sheet. Bake for 30 minutes. 3. Once slightly cooled, remove the flesh of the squash using a fork and set aside in a bowl. 4. Melt some butter or drizzle olive oil in a skillet placed over a medium-high heat and sauté the onions and garlic until the onions are soft. 5. Add the asparagus and mushrooms; continue cooking until the asparagus is starting to get soft but still crunchy. 6. In a bowl, whisk together the eggs, milk and rosemary, and season with salt and pepper to taste. 7. Make the “crust” of your quiche by spooning the spaghetti squash into a deep pie dish, pressing gently on the bottom and sides to make it even. 8. Pour the egg mixture over the squash and add the asparagus and mushrooms on top of the eggs. 9. Place in the pre-heated oven and cook for 40 minutes.