Wednesday, October 1, 2014

Spaghetti Carbonara Quiche

  • 1 medium spaghetti squash 
  • 12 oz nitrate-free bacon
  • 1 medium onion, diced
  • 1/2 C mushrooms, diced
  • 1 C spinach
  • 1 Tbsp arrowroot powder
  • 1/2 C full-fat coconut milk
  • 8 eggs
  • 1 tsp parsley
  • 1 tsp salt
  • 1/4 tsp garlic powder
  1. Preheat oven to 350 degrees
  2. Cut the spaghetti squash in half, scoop out the seeds, place open side down on a plate and microwave for 10 minutes (alternatively, bake for 40 minutes at 350 degrees)
  3. Scoop out noodles and press into the bottom and sides of a pie pan.
  4. Cut bacon into 1/4" strips and cook until crispy in a medium skillet over medium heat
  5. When the bacon is finished cooking, remove from the pan and set-aside bacon. Drain excess bacon fat to save for later.
  6. Saute the onions and mushrooms until softened. Add spinach and stir until wilted.
  7. In a medium mixing bowl, scramble eggs, arrowroot, coconut milk, parsley, salt and garlic powder in a bowl until all yolks are fully incorporated.
  8. Stir in bacon, onions, mushrooms and spinach and pour into the pie pan.
  9. Bake in 350 degree oven for 25 minutes, until top of eggs browns slightly.

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