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5 from 2 votes

Roasted Spaghetti Squash and Veggie Quiche

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.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Breakfast, Breakfast and Brunch
Cuisine: American
Keyword: gluten-free breakfast, gluten-free spaghetti squash quiche, spaghetti squash quiche, spaghetti squash recipe
Servings: 8
Calories: 202kcal
Author: Renee - Kudos Kitchen

Ingredients

To make the spaghetti squash crust;

  • 1 medium spaghetti squash
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ¼ cup Parmesan cheese shredded or grated
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried
  • 1 tablespoon olive oil
  • 1/8 teaspoon ground nutmeg
  • ½ teaspoon garlic powder

For the filling;

  • ¼ pound bacon cooked and crumbled
  • 10 grape tomatoes halved
  • 3/4 cup fresh broccoli florets
  • ½ cup shredded cheddar cheese
  • 8 large eggs
  • ½ cup milk
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instructions

To prepare the crust;

  • Preheat oven to 425 degrees
  • Place the halved and seeded squash on an aluminum lined baking sheet and insert a sharp knife into the skin on both halves. Roast in preheated oven for 40 minutes. Remove and cool until able to handle comfortably.
  • Reduce oven heat to 350 degrees.
  • 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.
  • Spray a 9" pie pan with cooking spray and press the spaghetti squash mixture evenly in the bottom of the pie pan and up the sides.
  • 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.
  • Add the cooked bacon, the sauteed veggies, and the shredded cheese evenly in the pie pan over the squash crust.
  • In a large bowl, whisk together the eggs, milk 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture into the pie pan.
  • Bake in a preheated 350-degree oven for 60-65 minutes or until the center is set and the quiche is nicely browned.
  • Cool slightly and then slice into wedges to serve.

Nutrition

Serving: 1 | Calories: 202kcal | Carbohydrates: 3g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 206mg | Sodium: 1141mg | Potassium: 201mg | Fiber: 0g | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 11.3mg | Calcium: 142mg | Iron: 1.2mg