Spinach and Spaghetti Squash Quiche

This is one of my favorite breakfast recipes to make. I like to double the recipe and bake it in a 9x13 glass baking dish, increasing the time by about 15 minutes. I just test the middle with a knife or toothpick to see if it has set up. These instructions say to cook the squash in the microwave...I've done that before and it has worked, but I've also done it and it exploded. twice. So you can bake it in the oven as well...just google for instructions.

Spinach and Spaghetti Squash Quiche
1/2 cup frozen chopped spinach , thawed, drained and squeezed dry
1/2 cup cooked, shredded spaghetti squash
1 beaten egg
3 egg whites
1 (12 fluid ounce) can evaporated skim milk
1/2 cup part-skim-milk mozzarella cheese

salt and pepper, to taste

seasonings of your choice such as italian, garlic, onion, cayenne, hot sauce, etc
1 cooking spray
1/3 cup bread crumbs (use gluten free or omit for GF)

Preheat oven to 350 degrees F. Pierce squash several times with a fork, and place in a microwave-safe dish. Microwave on high for 10 minutes, turn over, and continue cooking 10 minutes more. Squash flesh should be very tender inside. Set aside to cool.

Cut squash in half lengthwise and scoop out seeds. Pull a fork across the flesh--it should easily come out in strands. Place a 1/2 cup of squash strands in a mixing bowl. Stir in egg, egg whites, evaporated milk, mozzarella cheese, spinach, and seasonings until well combined. I used 21 seasoning salute from Trader Joe's, cayenne, garlic, and a dash of sriracha hot sauce for my seasonings

Spray a 9 inch pie place or quiche dish with cooking spray. Spread bread crumbs in the bottom and around the sides to coat. Pour egg mixture into prepared dish. Bake quiche in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 10 minutes before cutting. Serve warm or at room temperature.

Calories: 145 Total Fat: 4.5g Total Carbs: 12.9g Dietary Fiber: 0.7g Protein: 12.8g