Spaghetti Squash Quiche with Balsamic Vegetables & Feta
Try this Spaghetti Squash Quiche with Balsamic Vegetables & Feta recipe, or contribute your own.
Try this Spaghetti Squash Quiche with Balsamic Vegetables & Feta recipe, or contribute your own.
- 1/2 tsp garlic powder
- 1 large onion sliced
- 4 oz feta cheese crumbled
- cooking spray (i use misto)
- 3 tbsp balsamic vinegar
- 1/4 tsp himalayan pink salt
- 1 medium spaghetti squash about 2.5 lbs*
- 1/2 tsp basil dried
- 1 large bell pepper coarsely chopped
- 1 tbsp coconut or avocado oil
- 6 eggs, large
- 1 tsp basil dried
- 1/2 cup (2 oz) any hard cheese shredded (i used cheddar)
- 2 cups vegetables sliced**
- Carbohydrate 69.7123882456409 g
- Cholesterol 100.924302236 mg
- Fat 25.85139406272 g
- Fiber 13.3332000219971 g
- Protein 27.5728676805142 g
- Saturated Fat 17.290820515104 g
- Serving Size 1 1 recipe (1001g)
- Sodium 109263.141681521 mg
- Sugar 56.3791882236438 g
- Trans Fat 1.99846688488 g
- Calories 600 calories
Step-by-step
- 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.
My Weeknight Winner: Spaghetti Squash Quiche
Let's be honest, folks. Life as a working mom is a whirlwind. Between early mornings, packed lunches, after-school activities, and the ever-present mountain of laundry, finding time for a wholesome, delicious, and easy dinner is a constant challenge. That's why I've become a huge fan of recipes that maximize flavor and minimize fuss. This Spaghetti Squash Quiche with Balsamic Vegetables and Feta is a perfect example. It's elegant enough for a dinner party, yet simple enough for a Tuesday night when you're running on fumes.
The beauty of this quiche lies in its versatility. The spaghetti squash acts as a naturally gluten-free crust, adding a unique sweetness and texture. The balsamic-roasted vegetables bring a burst of vibrant flavor, while the creamy feta cheese adds a delightful salty tang. I often adapt this recipe depending on what vegetables are in season or what I have on hand. Sometimes I swap the bell peppers for zucchini, add some spinach, or even throw in some sun-dried tomatoes for an extra punch. The possibilities are endless!
What truly sets this recipe apart, however, is its efficiency. The spaghetti squash roasts in the oven while I prep the vegetables and whisk together the egg mixture. It’s all done in about an hour, from start to finish. This leaves me with plenty of time to get other things done, whether it's helping my kids with homework or catching up on emails. There's something incredibly satisfying about serving a beautiful, healthy, and home-cooked meal without spending hours in the kitchen.
The process itself is surprisingly straightforward. After roasting the squash, you simply fluff it with a fork, creating a beautiful nest of strands. Then, you sauté your chosen vegetables, creating a base of flavour. The egg mixture is whisked up in minutes, combining with the cheese, vegetables, and the now-prepared squash. Finally, you pour the mixture into the squash “crust” and bake until golden brown. It's almost like magic!
This recipe has become a staple in my household. It’s a meal that everyone enjoys, from my picky eater kids to my husband who appreciates a quick, satisfying dinner after a long day at work. The leftovers are equally delicious, making it perfect for packed lunches the next day. Plus, it's a great way to sneak in some extra vegetables, without anyone even noticing!
The next time you're looking for a healthy, flavorful, and time-efficient meal, give this Spaghetti Squash Quiche a try. I promise you won't be disappointed. It's a recipe that’s as versatile as it is delicious, allowing you to create your own delicious variations. So grab your ingredients, and prepare to impress yourself (and your family) with this weeknight wonder.
Tips and Variations:
- Feel free to experiment with different types of cheese. Goat cheese, parmesan, or even a blend of cheeses would work wonderfully.
- Add some herbs and spices to the egg mixture to customize the flavor. Thyme, rosemary, or oregano would all be delicious additions.
- If you're short on time, you can use pre-cut vegetables to save on prep time.
- For a vegetarian version, omit the feta cheese and replace it with a plant-based alternative.
- Serve with a side salad for a complete and satisfying meal.
