Wednesday, December 16, 2015

Asparagus Quiche with Spaghetti Squash Crust

Here’s another side dish recipe you’ll want to try for the holidays. I’ve been looking for recipes that are off the beaten path, so to speak; something different from the traditional Thanksgiving and Christmas dishes. This one was so interesting to me because it uses spaghetti squash to make the crust, foregoing the usual flour based pie crust.

Even though I was interested in it because of the unique crust, I have to tell you I didn’t think it would work out. I thought it wasn’t going to hold up, or it would stick to the pie pan or something. Am I ever glad I was wrong! It turned out excellent, and is one of those foods you want to keep eating just to keep enjoying that flavor!

It comes from Tasty Kitchen, by the way, and I did tweak it in my own special way. ;-) I cut down on the onion slightly, and I added in grated carrot and rosemary. It came out so good, I just know you’ll love this.

 So, let’s get cooking!

You’ll need to first bake the spaghetti squash. Cut it in half lengthwise and scoop out the seeds. Grease a sheet pan and lay the squash halves cut side down. Bake at 375° for 30-40 minutes, until tender inside.

When they’re cool enough to handle, use a fork to scrape out the inside, which comes out looking like angel hair spaghetti. My beautiful assistant chef, my daughter Megan, loves doing this part and she’s very good at it.

While the squash is cooling, grate the carrot, peel and mince the garlic, mince the onion, and cut the asparagus into 1 inch lengths.

In a skillet with a little oil, sauté the minced onion for about two minutes. Add the asparagus and cook, stirring frequently, about 5 minutes. Then add the minced garlic and cook a minute more.

While that’s cooking, press the 3 c of spaghetti squash into a greased pie pan with your hand.

Mix the carrots into the asparagus and add to the pie pan. Whisk the eggs and milk together, along with the salt, pepper, rosemary, and Swiss cheese. Pour it on top of the veggies.

Bake in a 375° oven for about 40 minutes. You want a knife stuck in the center to come out clear, and the top to be lightly browned.

Enjoy! ~TMMF

Asparagus Quiche with Spaghetti Squash Crust

1 small spaghetti squash
13 oz asparagus
2 Tbl minced onion
2 cloves garlic
1 small carrot
5 eggs
½ c milk
1 tsp dried rosemary, chopped
½ tsp each salt & pepper
1 c shredded Swiss cheese

No comments:

Post a Comment