I can’t promise you that this is my last spaghetti squash recipe for the year. I will, however, be focusing more on recipes that are suitable for the dog days of summer thereafter. I exclusively use spaghetti squash for this recipe but you can use spinach, tomatoes, and mushrooms as well. For a sweeter version, you can use peaches, apples, pineapple, mango, or berries. Chopped nuts adds a nice crunch to this spaghetti squash quiche as well. Feel free to employ your creativity and imagination to this side dish. For now, I am sticking with simplicity and spicing it with cinnamon, ground cloves, ginger and a touch of nutmeg. One day, I hope to publish a sweet and savory spaghetti squash recipe in time.
For this recipe, you will need:
- 1 lbs of spaghetti squash
- 3 egg whites plus 1 whole egg
- 1 cup of milk of your choice
- 1/4 cup of honey or maple syrup
- 1 tablespoon of minced fresh ginger
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of ground pepper
- 1/4 teaspoon of nutmeg
- Pinch of salt
Preheat oven to 400 degrees F. Cut spaghetti squash in half and roast shell faced upwards for 45 minutes. Remove squash from oven and reduce the oven temperature to 350 degrees F. Allow the spaghetti squash to come to room temperature. Run a fork through the flesh and set aside. Spray 9″ pie plate with cooking spray. In a bowl, beat egg substitute and egg, add remaining ingredients and pour into prepared pie plate. Bake for 45-50 minutes.
Yields 4 servings