Ingredients

The following ingredients have 4 Servings
  • 1 spaghetti squash
  • 13 oz. asparagus (trimmed and cut into 1-inch pieces)
  • ½ red onion (sliced)
  • 1 cup mushrooms (sliced)
  • 2 garlic cloves (minced)
  • 5 eggs
  • ½ cup coconut milk
  • 1 tsp. fresh rosemary (minced)
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 400 degrees F.
  • Cut the squash in half, remove the seeds, and place face down on a baking sheet.
  • Bake for 30 minutes, then remove from the oven and set aside to cool.
  • Remove the flesh of the squash using a fork and set it aside in a bowl.
  • Melt some cooking fat in a skillet placed over medium-high heat.
  • Sauté the onions and garlic until the onions are soft.
  • Add the asparagus and mushrooms continue cooking until the asparagus is starting to get soft but still crunchy (watch for the moment it starts to change color).
  • In a bowl, whisk together the eggs, coconut milk, rosemary, and season with salt and pepper to taste.
  • Make the “crust” of your quiche by lining a deep pie dish with the cooked spaghetti squash, pressing gently on the bottom and sides to make it even.
  • Pour the egg mixture over the squash and add the asparagus and mushrooms on top of the eggs.
  • Place in the oven and cook for 40 minutes.