- Calories 274
- Fat 18
- Satfat 6g
- Monofat 6.2g
- Polyfat 2.9g
- Protein 15g
- Carbohydrate 10g
- Fiber 2g
- Sugars 4g
- Cholesterol 203
- Iron 2mg
- Sodium 525mg
- Calcium 181mg
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.