Spinach and Spaghetti Squash Quiche Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Mar. 27, 2007
I changed a couple of things with this recipe, and it came out very well. I used a shredded Italian cheese blend instead of plain mozzarella, used whole eggs rather than mostly egg whites, and 2% evaporated milk instead of skim. I also added a little seasoning salt, white pepper and nutmeg. It smelled terrific and had a nice, creamy comfort food kind of flavor. My boyfriend and I both really enjoyed it. I'll definitely make it again!
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Reviewed: Feb. 10, 2007
Delicious! Needed more salt mixed in. I also added more garlic than the recipe called for.
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Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Dec. 25, 2006
I really changed this recipe but I think the idea of using spaghetti squash is unique and tasty. I used all squash for the vegetable, a frozen deep dish pie crust, 1/2 mozzarella/1/2 cheddar, some crumbled bacon, tsp. corn starch, refrigerated fat free half and half and 1/2 tsp. salt to fight blandness. Looked good and cut easily. Next time will use more bacon.
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Reviewed: Oct. 18, 2006
I really enjoyed this. I added some dried onion and garlic powder. Next time I will added minced garlic and some hot sauce or cayenne pepper. I will be making this often. It is also delicious topped with salsa
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Reviewed: Nov. 5, 2005
Delicious and Delightful, the bread crumbs make a perfect light crust (I used italian style) and the squash makes for a nice texture and firmness to the quiche.
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Home Town: Fort Collins, Colorado, USA

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Reviewed: Sep. 23, 2005
This tasted like nothing. That's what my husband said anyway. It's very nutritious, but it was really bland. I even added quite a bit of salt.
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