Spaghetti Squash 'Quiche'

Spaghetti Squash 'Quiche'

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"Easy and healthy quiche alternative."
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1 h 55 m servings 108 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place squash on a baking sheet, cut-side down.
  2. Bake in the preheated oven until the outer shell of squash is tender, about 45 minutes. Scoop fibers and seeds out of squash and discard. Shred the tender squash meat with a fork; measure 3 cups and place in a bowl.
  3. Heat olive oil in a saucepan over medium heat; saute onion and garlic until onion is transparent, 5 to 10 minutes. Add spinach, black pepper, and oregano; cook and stir until heated through, about 3 minutes. Add spinach mixture to squash.
  4. Whisk eggs together in a bowl; add milk and whisk until frothy. Pour egg mixture over squash mixture; mix well.
  5. Spray a 9-inch pie pan with cooking spray.
  6. Sprinkle bread crumbs into prepared pie pan. Pour squash-egg mixture over bread crumbs.
  7. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 minutes.



This was quite tasty; something I'll be making again, no doubt. It could probably use a bit of salt, especially since I noticed it, but didn't really mind because I don't use a lot of salt anywa...

So good i used fresh spinach from my garden

This was SOOO yummy! My family loved it. I actually added steamed asparagus in to the spinach. It didn't last long that's for sure. :)

This was actually better than I thought it would be. I did cut down on the onion a bit and added a cup of fresh mushroom. Also, agree with others that it needs salt. I added a teaspoon.

The pepper was a overwhelming, and the lack of salt, or cheese to replace salt, left the dish tasting bland and lifeless.

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