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Spinach and Spaghetti Squash Quiche

Reviewed: Oct. 19, 2010
I think this recipe made an excellent base to really be creative with! I used shredded zucchini instead of spaghetti squash because I did not have any and it turned out great! I also used fresh instead of frozen spinach threw in a little onion, some fresh tomatoes, portabella mushrooms, oregano, marjoram and topped each serving with a fresh basil and oregano leaf. I really liked the bread crumb idea...it made for a nice texture. I didn't have evaporated skim milk so I used one can of regular evaporated milk and 12 oz of 2% milk (I doubled the original recipe), however that made it quite moist and I think next time I will reduce the amount of liquid a bit.
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