Day 97

Spaghetti squash quiche


1 spaghetti squash 

5 egg whites

2 eggs

1/4 cup diced onion

2 Tbsp minced garlic

2oz diced mushrooms

1 can spinach, squeezed dry 

3 slices diced turkey bacon

Salt and pepper 

Seasonings of your choice (I used Cajun) 

Preheat your oven to 350. Cut the squash in half, remove the seeds, and place face down in a 9×13 baking dish and add 1/2″ of water. Bake for 30 minutes, then remove from the oven, and set aside to cool. Remove the flesh of the squash using a fork and set aside in a bowl. Spray a skillet with PAM. Sauté the onions and garlic until the onions are soft. Add mushrooms and turkey bacon; continue cooking until mushrooms are browned. Add spinach and cook 3-5 minutes until the moisture has evaporated. In a bowl, whisk together the eggs, eggs whites, and season with salt and pepper to taste. Make the “crust” of your quiche by lining a deep pie dish with the cooked spaghetti squash, pressing gently on the bottom and sides to make it even. Pour 1/2 the eggs over the squash and add all remaining ingredients then pour on the remaining eggs. Place in the oven and cook for 30-40 minutes.

1/4 pie plate serving:

120 calories

5g fat

8g carbs

14g protein 


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