Olive oil spray
1 cup cooked spaghetti squash
1/2 teaspoon cumin or dill
Cayenne to taste
1 medium tomato, chopped
3 green onions, chopped
3 canned artichokes, rinsed and chopped (optional)
6 black olives, rinsed and chopped
1/2 jalapeno, diced (optional)
Preheat oven to 350° F. Lightly coat an 8 x 8-inch baking dish with olive oil spray. Blend eggs, spaghetti squash and dried spices in a blender until smooth. Pour into baking dish; sprinkle with all the above vegetables. Bake for about 30 minutes or until knife inserted into center comes out clean. Serve warm.
Try chopping and adding any of your favorite Fat Flush-friendly veggies! (ie. Asparagus, orange/red/yellow/green bell peppers, mushrooms, yellow squash…)
Submitted By: Nina M. (Nina), Forum Moderator Emeritus (8-27-05)
Nina’s Notes: Reminds me of a crustless quiche…so yummy, you won’t even miss the cheese! My husband loved it- and I didn’t even tell him it had spaghetti squash in it! This quiche can be prepared the night before; reheat at 275° F for about 10 minutes or until warm. Recipe can be doubled, if desired.