This time of year squash is in season! Use it in this recipe to make a tasty crust and fill it with all your favorite veggies. Happy Fall!
1 medium spaghetti squash
1/2 cup shredded part-skim mozzarella cheese
2 egg whites
1 teaspoon kosher salt, divided
1/2 teaspoon oregano
2 tablespoons extra virgin olive oil
1/2 medium yellow onion, chopped
1 large garlic clove, minced
1 cup white mushrooms, sliced
10 asparagus stalks, cut in thirds
8 large eggs
1/2 teaspoon freshly ground black pepper
4 ounce goat cheese
No notes given.
Using a fork, pierce the spaghetti squash several times. Microwave for 10 minutes on high, flipping half-way through.
Cut squash in half, and remove seeds. Using a fork, gently scrape the flesh. Remove the “spaghetti strands,” and place them in a bowl. Set aside and let cool 10 minutes.
Preheat oven to 400°F.
Place spaghetti squash in the center of a clean dish towel or several layers of paper towels. Wrap with towel. Wring out any excess liquid until the towel no longer drips. Place squash back in bowl.
Add ½ teaspoon salt, egg whites, and mozzarellas. Combine.
In a 9-inch pie pan sprayed with cooking spray, spread squash mixture evenly over the bottom. Using fingers to press the mixture up the sides, form a “crust.”
Bake crust for 15 minutes, or until golden brown. Remove from oven, and let cool.
In a medium skillet over medium-high heat, sauté oil, onions, garlic, mushrooms, and asparagus until slightly tender, about 5 minutes.
In a large bowl, whisk 8 eggs. Add cooked veggies, black pepper, and goat cheese. Add ½ teaspoon salt. Pour egg mixture into squash crust, and cook for an additional 12-15 minutes.
Remove from oven and serve immediately, or keep refrigerated and consume within 3-5 days.