Spaghetti Squash and Veggie Quiche is gluten-free and delicious. Roasted spaghetti squash is pressed into a pie plate then baked and filled with delicious vegetables and eggs.
Use a fork to scrape out the strands of the squash and place them into a large bowl. Season with salt, pepper, and olive oil.
In a large bowl, stir the Parmesan cheese, thyme, nutmeg, and garlic powder evenly into the squash.
Bake in a preheated 350-degree oven for 10-15 minutes. Remove. Cool slightly and then pat gently with paper towels to absorb the moisture from the squash. Set aside while preparing the filling.
In the same skillet that you cooked the bacon, saute the broccoli and tomatoes over medium heat for 2-3 minutes. Season lightly with salt and pepper if desired.
In a large bowl, whisk together the eggs, milk 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture into the pie pan.