As­para­gus and Mush­room Spaghetti Squash Quiche

Canadian Running - - RUNNER’S KITCHEN -


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.

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