Simple, simple, simple. And perfect for this summer season when everyone is sharing the abundance from their gardens.
First, cut the spaghetti squash in half, scoop out the seeds/pulp, spray each half with Pam, and place open side down on a foil-lined baking sheet. Bake 45-60 minutes in a 400 degree oven. This will need to be shredded to make it into the spaghetti after it is tender.
Next, while the squash is baking, sauté some onion and a little garlic. When it turns golden, add a couple of hands full of spinach to wilt while preparing the egg mixture.
Next, whip up 8 eggs with a splash of water. Season this with your preferred flavors. I used Mrs. Dash Garlic and Herb, salt, and pepper.
Finally, assemble. Press the spaghetti squash strands in a baking dish sprayed with Pam. I used an 8x8 Pyrex dish, but you could use a pie plate. Pour the eggs over the squash, then add the onion/spinach mixture. Sprinkle a tablespoon or two of capers over the dish. Sprinkle about a cup of shredded Swiss cheese over the top. Bake until the eggs set up, about 30 minutes at 375.
This was so good, and so easy. The beauty of a quiche is the adaptability of it. If there's something you don't like or have, substitute in what you do like or have on hand. ANY cooked vegetable would work for the spinach. Your favorite cheese could replace the Swiss. You could try shredding other vegetables for the crust. For you carb-lovers, how about a hash brown crust? Mmmm...