These were really good! And cute! I didn’t taste the squash in them at all, so next time, I will add more. I chose to bake these in muffin tins instead of a dish. I thought the kids might be more receptive to tiny cute food (and they were!). I read reviews of this recipe online, and lots of people said the recipe was bland, so I made sure to season it well. Be sure to coat your dish or muffin tin with the cooking spray and bread crumbs, or it will stick! NOTE: if you use the muffin tin like I did, the cooking time is 30-35 min.
Spinach and Spaghetti Squash Quiche
(All Recipes magazine)
1/2 cup frozen chopped spinach, thawed, drained and squeezed dry
1/2 cup cooked, shredded spaghetti squash
1 beaten egg
3 egg whites
1 (12 fluid ounce) can evaporated skim milk
1 cup part-skim-milk mozzarella cheese
1/3 cup bread crumbs
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pierce squash several times with a fork, and place in a microwave-safe dish. Microwave on high for 10 minutes, turn over, and continue cooking 10 minutes more. Squash flesh should be very tender inside. Set aside to cool.
3. Cut squash in half lengthwise and scoop out seeds. Shred 1/2 cup of squash and place in a mixing bowl. Stir in egg, egg whites, evaporated milk, mozzarella cheese, and spinach until well combined. Spray a 9 inch pie place or quiche dish with cooking spray. Spread bread crumbs in the bottom and around the sides to coat. Pour egg mixture into prepared dish.
4. Bake quiche in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 10 minutes before cutting. Serve warm or at room temperature.