I’m obsessed with spaghetti squash (if you can’t tell by my growing collection of recipes that use it). It’s one of the simplest winter squashes to prepare. So much easier than butternut squash which you have to peel and chop before cooking. I can put a whole spaghetti squash in the oven for about 45 minutes to an hour, and it’s ready for whatever creation I have in mind. They technically aren’t in season anymore, but sometimes I can’t help it!
Joe actually found a similar version of this recipe online and we tweaked it to make it our own and Paleo friendly. I ended up making two pie pans full of it, so you could easily cut the recipe in half if you don’t need as much. But leftovers do make great breakfasts, or even lunches and dinners! I was hoping to have this post up before Easter, as it would’ve been a great addition to your Easter brunch menu, but I didn’t get it done. Maybe for Mother’s Day brunch?
Our Easter was really nice. We volunteered at our church, The Austin Stone, in the kids area (specifically 3 year olds). I was honestly nervous and not really looking forward to it but it ended up being a lot of fun. The kids were fairly well-behaved and they had lots of activities planned to keep them entertained. It was also fun trying to teach them about what Easter represents through all those activities. I’m hoping we can make it more of a regular thing. Just need to convince Joe. 🙂
We then had some friends over for dinner and had an amazing feast. I contributed a spiral ham from Trader Joe’s, sauteed asparagus and bread. Our friends brought over delicious homemade macaroni and cheese and a sweet potato casserole that was practically a dessert but so good. I also made my own version of my Grandma’s famous mint chocolate dessert. It was a layered frozen dessert of homemade Paleo chocolate ice cream, homemade Paleo fudge sauce, all-natural Oreo type cookies, homemade Paleo mint chocolate chip ice cream, fudge and cookies. It seriously took me a week to make but totally worth it. I’m looking forward to my leftovers all week!
Thing 3 is doing good. Can’t wait to find out if we’re having a boy or a girl in a few weeks!!
Asparagus and Bacon Quiche with Spaghetti Squash Crust
|Prep time||45 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 30 minutes|
|Meal type||Breakfast, Main Dish|
- 1 spaghetti squash (roasted (see instructions below))
- 1 bunch asparagus (ends trimmed and stalks cut in half)
- 2 garlic cloves (minced)
- 5 pieces of bacon (cooked and crumbled)
- 1.5 cups unsweetened almond milk
- 10 eggs
- Salt and pepper
|Roast the spaghetti squash ahead of time by preheating your oven to 375 degrees F. Place whole squash in a baking dish and cook about 45 minutes to an hour until softened. When cool enough to handle, cut squash in half, scrape out the seeds and shred the strands.|
|Place the now shredded squash into two pie pans and spread into a crust. Bake at 400 degrees F for 10 minutes.|
|While the crust is baking, heat a medium pan over medium-high heat. Add olive oil, asparagus and garlic. Season with salt and pepper and cook about 5-10 minutes until softened.|
|Combine the eggs, milk, cooked bacon and salt/pepper in a large bowl and mix well. When the crust is done, pour the egg mixture on top of both pans. Divide the asparagus evenly over both pans, making sure it sinks into the egg mixture.|
|Place back into the oven and cook about 30-40 minutes until the center is cooked through. Let cool, slice like a pie and enjoy!|