There is everything delicious about the balsamic veggies filling and nothing traditional about the crust of this spaghetti squash quiche. But I realize my entire life is far from “traditions” of the locals. Let me tell you how I see today’s North American everyday life through my Eastern European eyes. Briefly.
Countertops are washed with Lysol and windows with Windex. Clothes is washed in Tide, with Downy and then dried with Bounce. Becel is butter. Scents are plugged in houses and cars. Bathrooms contain air freshener. Toilet paper is of a towel’s sickness. Wonder bread is considered bread. Girl Scout’s cookies are meant to help. Pub night fundraisers for cancer patients.
People NEED bigger and newer house, truck and RV. Social media is full of delish, nom nom and slurpy recipes. Walking your dog with a cell phone. Pedestrians are as rare as dinosaurs. The Weekend’s hair is considered cool.
About a month ago we got asked AGAIN what is the reason we do not eat pizza. Very seriously. We get asked all the time. It seems like if you do not drink pop or eat pizza, how do you survive?! Aren’t you missing essential amino acids?! Like aren’t you suffering?! How is your mental health?! People are seriously do not understanding it and that is the saddest part.
Majority of people do not understand the severity of consuming Becel, Baby Ray’s and Kraft. A man well in his late 40s was justifying his use of Skippy’s PB because it is smooth and he figured out he can’t be “completely healthy anyways”. Huh?!
Now, where I will be seriously suffering and you might have to check on my mental health is the fact that I will not be drinking wine until April 25th. That is Alex’s Birthday and then I will have a few glasses. I seriously need to lose a few lbs on my mid section. My food is good, work out great but that bottle of wine and healthy treats over the weekend are killing my wardrobe.
Hence, spaghetti squash quiche, my girlfriends. The day Alex stopped saying anything to my statement “I think I am fat” is the day I realized I keep gaining ass that might become a big problem soon. To clarify, none of us considers me fat and I am not, I just like to say it that way. Alex knows better not to say “Oh no, you are fine, honey” BS. I just gave you a glimpse into my bedroom.
Honestly, that doesn’t hurt me at all. Just sends me a signal I got relaxed and need to work a bit harder. It takes a lot to hurt me RE my looks because I am quiet self-conscious. What hurts me way more would be a girlfriend that I thought was my friend and suddenly acts like a total bitch – sharing confidential information, “forgetting” mine and my kid’s birthday and pretending like nothing happened. I went through that a few years ago and since then have huge trust issues. I am sure we all have been there. It is hard to find true friends!!!
Anyways, the filling idea came from my balsamic grilled vegetables and the crust from spaghetti squash quiche with kale and mushrooms. It is not my idea to make a spaghetti squash quiche crust but it is my execution of it. It is not as labour intensive as you might think. And the slice actually stays the slice.
The idea of a spaghetti squash crust is similar to cauliflower pizza crust recipe – cooking vegetables first and then squeezing liquid out a bit.
Then you make a filling with eggs, cheese and vegetables you got on hand. This quiche is a perfect fridge clean out recipe. I had leftovers of zucchini and bell pepper from making baked chicken with peppers last week and broccolini from another secret project recipe.
Needless to say this spaghetti squash quiche was delicious and would be so great for brunches, dinners and lunch. Eat it whenever, just don’t buy Costco’s quiche and be healthy!
- 1 medium spaghetti squash, about 2.5 lbs*
- 1/2 tsp basil, dried
- 1/2 tsp garlic powder
- 1/4 tsp himalayan pink salt
- 1 large onion, sliced
- 1 large bell pepper, coarsely chopped
- 1 tbsp coconut or avocado oil
- 6 eggs, large
- 3 tbsp balsamic vinegar
- 1 tsp basil, dried
- 1/4 tsp himalayan pink salt
- 1/2 cup (2 oz) any hard cheese, shredded (I used cheddar)
- 4 oz feta cheese, crumbled
- 2 cups vegetables, sliced**
- Cooking spray (I use Misto)
- Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place face side down on a baking sheet lined with unbleached parchment paper. Poke skin randomly with a fork and bake for 30 minutes. Remove from the oven and set aside to cool until safe to handle.
- Using a fork, separate spaghetti squash into strands and add to a medium bowl. Sprinkle with 1/4 tsp salt and mix. Using your hands, squeeze out liquid a bit. Return to the bowl along with 1/2 tsp basil and 1/2 tsp garlic powder; mix to combine. Spray deep pie dish with cooking spray and transfer squash into it. Press evenly on the bottom and sides using your hands. Set aside.
- Preheat ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and bell pepper; sauté for 5 minutes or until golden brown, stirring occasionally.
- In the meanwhile, add eggs, balsamic vinegar, 1 tsp basil and 1/4 tsp salt into previously used bowl and whisk. Add hard cheese, feta cheese, previously sautéed and fresh vegetables; stir well to mix. Pour into prepared crust and flatten with spatula
- Bake in 400 degrees F oven for 50 mins or until the knife inserted comes out clean. Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.
*I used 2 smaller squashes. Pick light colour skin ones as they are easier to open. Use bread knife to cut. Sometimes mallet helps.:) **Zucchini, broccoli, tomatoes.
Servings Per Recipe: 8
Amount Per Serving = 1 slice:
Total Fat: 11.2 g
Cholesterol: 159.6 mg
Sodium: 434.7 mg
Total Carbs: 14.7 g
Dietary Fiber: 3.2 g
Protein: 10.4 g
WW Points+: 5