Shredded roasted spaghetti squash turns into a perfectly crispy quiche crust in this healthy brunch recipe.
Microwave, uncovered, on High until the flesh is tender, about 10 minutes.)
When cool enough to handle, scrape the flesh from each squash half.
(You should have about 4 cups squash.)
Wrap the squash in a tea towel or cheesecloth and squeeze to remove as much liquid as possible.
Coat a 9-inch deep-dish pie pan with cooking spray.
Stir the squash, 1 egg and Parmesan together in a medium bowl.
Bake until the crust is set and beginning to brown around the edges, about 25 minutes.
To prepare filling and bake quiche: Evenly scatter tomatoes and feta over the crust.
Whisk together eggs and sour cream until smooth.
Whisk in milk, parsley, thyme, salt and pepper.
Pour the egg mixture over the other filling ingredients.
Let cool slightly before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
