Spinach and Spaghetti Squash Quiche

Spinach and spaghetti squash, with evaporated skim milk and light mozzarella cheese, make this quiche a little lighter on the hips than most without sacrificing flavor. Try using any of your favorite vegetables, or serve with a side salad for a complete meal.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 145 Calories

Ingredients

• 3 egg whites
• ⅓ cup bread crumbs
• cooking spray
• 1 (12 fluid ounce) can evaporated skim milk
• 1 beaten egg
• ½ cup frozen chopped spinach , thawed, drained and squeezed dry
• ½ cup cooked, shredded spaghetti squash
• 1 cup part-skim-milk mozzarella cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Cut squash in half lengthwise and scoop out seeds. Shred 1/2 cup of squash and place in a mixing bowl. Stir in egg, egg whites, evaporated milk, mozzarella cheese, and spinach until well combined. 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.

Step 4

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.