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This delicious spaghetti squash crust quiche was really a surprising favorite. My husband said he was skeptical but ended up going back for thirds. He likes it, he really likes it!


1 large spaghetti squash
2 button mushrooms
1 green bell pepper
1 red onion
6 mini zucchini
1 lb bulk ground sausage
8 eggs
Coconut oil
Seasonings (salt, pepper, Italian seasoning blend)


Preheat oven to 425 degrees while you chop all veggies into nice small cubes.
Once preheated, cut squash in half lengthwise and place on foil lined baking sheet.  Place cut side down.

Bake for 25-40 minutes depending on size. Check for doneness by squishing the outside. When it gives slightly, remove from oven to cool.


Place sausage and veggies in hot skillet to brown. Add salt, pepper, and Italian seasoning blend to taste.


Spread a thin layer of coconut oil in the bottom and sides of a glass pie pan. Shred cooled spaghetti squash with a fork and add to the bottom and sides of the pan to form the crust.  Press in well.

Spaghetti squash crust

Add sausage and veggie mixture on top.  Then add 8 beaten eggs.  Season with salt and pepper.


Bake in the oven for 30-40 minutes.  Eat while piping hot!

*I was able to make one nine inch quiche and one 4 1/2 inch quiche with the ingredients above.