Asparagus Mushroom Feta Cheese Quiche with Spaghetti Squash Crust

  1. Using a fork, poke a spaghetti squash several times. Microwave for 10 minutes on high, flipping half-way through.
  2. Cut squash in half, and remove seeds. Using a fork, gently scrape the flesh. Remove the “spaghetti strands,” and place them in a bowl. Let cool 10 minutes.
  3. Preheat oven to 400°F.
  4. Place spaghetti squash in the center of a clean dishtowel or several layers of paper towels. Wrap with towel. Wring out any excess liquid until the towel no longer drips. Place squash back in bowl.
  5. Add ½ teaspoon salt, egg whites, and mozzarella. Combine with hands.
  6. In a 9-inch glass pie pan sprayed with cooking spray, spread squash mixture evenly over the bottom. Using fingers to press the mixture up the sides, form a “crust.”
  7. Bake crust for 15 minutes, or until golden brown. Remove from oven, and let cool.
  8. In a medium skillet over medium-high heat, sauté oil, onions, garlic, mushrooms, and asparagus until slightly tender, about 5 minutes.
  9. In a large bowl, whisk 8 eggs. Add cooked veggies, black pepper, and feta cheese. Add ½ teaspoon salt.
  10. Pour egg mixture into squash crust, and cook for an additional 12-15 minutes.
  11. Remove from oven and serve immediately, or keep refrigerated and consume within 3-5 days.