Roasted Spaghetti Squash Crustless Quiche Recipe

A delicious and healthy crustless quiche made with roasted spaghetti squash, perfect for a light lunch or a savory breakfast. This dish combines the natural sweetness of spaghetti squash with a rich and creamy egg mixture, offering a delightful twist on a classic quiche.


  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup fresh spinach, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup milk (or cream)
  • 4 large eggs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon nutmeg (optional)
  • Fresh basil or parsley for garnish (optional)


  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
  3. Roast Squash: Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
  4. Cool and Shred: Let the roasted squash cool slightly, then use a fork to scrape out the flesh into spaghetti-like strands. Set aside.
  5. Prepare Quiche Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, nutmeg, and a pinch of salt and pepper. Stir in the chopped spinach, cherry tomatoes, shredded mozzarella, and grated Parmesan.
  6. Combine: Add the roasted spaghetti squash strands to the egg mixture and stir until well combined.
  7. Bake: Pour the mixture into a greased pie dish or baking dish. Smooth the top with a spatula and bake in the oven for 25-30 minutes, or until the quiche is set and golden brown on top.
  8. Serve: Let the quiche cool for a few minutes before slicing. Garnish with fresh basil or parsley if desired. Serve warm or at room temperature.

Enjoy your Roasted Spaghetti Squash Crustless Quiche!

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