- 1 medium spaghetti squash
- 1/2 cup shredded part-skim mozzarella cheese
- 2 egg whites
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon oregano
- 2 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, chopped
- 1 large garlic clove, minced
- 1 cup white mushrooms, sliced
- 10 aspargus stalks, cut in thirds
- 8 large eggs
- 1/2 teaspoon freshly ground black pepper
- 4 ounce goat cheese
- Cooking spray
- calories 274
- fat 18
- satfat 6 g
- monofat 6.2 g
- polyfat 2.9 g
- protein 15 g
- carbohydrate 10 g
- fiber 2 g
- sugars 4 g
- cholesterol 203
- iron 2 mg
- sodium 525 mg
- calcium 181 mg
How to Make It
Using a fork, poke a spaghetti squash several times. Microwave for 10 minutes on high, flipping half-way through.
Cut squash in half, and remove seeds. Using a fork, gently scrape the flesh. Remove the “spaghetti strands,” and place them in a bowl. Let cool 10 minutes.
Preheat oven to 400°F.
Place spaghetti squash in the center of a clean dish towel or several layers of paper towels. Wrap with towel. Wring out any excess liquid until the towel no longer drips. Place squash back in bowl.
Add ½ teaspoon salt, egg whites, and mozzarellas. Combine with hands.
In a 9-inch glass pie pan sprayed with cooking spray, spread squash mixture evenly over the bottom. Using fingers to press the mixture up the sides, form a “crust.”
Bake crust for 15 minutes, or until golden brown. Remove from oven, and let cool.
In a medium skillet over medium-high heat, sauté oil, onions, garlic, mushrooms, and asparagus until slightly tender, about 5 minutes.
In a large bowl, whisk 8 eggs. Add cooked veggies, black pepper, and goat cheese. Add ½ teaspoon salt. Pour egg mixture into squash crust, and cook for an additional 12-15 minutes. Remove from oven and serve immediately, or keep refrigerated and consume within 3-5 days.