Spaghetti Squash Crusted Quiche with Ground Pork, Caramelized Onion, Apple and Sage
Yesterday was the first day of Spring, but I’m still loving this hearty casserole that has the flavor of Fall. With squash, apple, onion, pork and sage, it almost reminds me of Thanksgiving. It’s wonderfully suited for breakfast, lunch or dinner!
Spaghetti Squash Crusted Quiche with Ground Pork, Caramelized Onion, Apple and Sage
A Messy Kitchen Original
Ingredients
- 1 medium spaghetti squash
- 1 pound ground pork
- 1 large apple, diced
- 1 medium yellow onion, sliced thin
- 6 eggs, whisked
- 1 tablespoon dried sage, divided
- ½ tablespoon dried basil
- Salt and pepper, to taste
- Coconut oil
Instructions
- For the spaghetti squash: Preheat oven to 375°F. Cut the squash in half lengthwise and scoot out the seeds and fibers. Sprinkle with salt and pepper and place upside down on a greased baking sheet. Cook for about an hour, or until skin gives under pressure and the inside is tender. Once cool enough to touch, use a fork to scrape out all of the flesh. It will come out in spaghetti like strands. Once the spaghetti squash is done cooking, turn oven down to 350 degrees.
- Meanwhile, heat coconut oil in a medium-sized skillet. Add onions and cook for 2-3 minutes until they start to soften. Add apples and half of the dried sage and cook for 2-3 more minutes. Set aside in a small bowl.
- Add the pork to the pan. Add salt and pepper, to taste. Break up and cook until there is no pink left.
- Beat the eggs in a small bowl.
- Throughly grease a 9×9 pan with coconut oil. A 9″ pie pan will work as well. Add the spaghetti squash threads to the pan and press down into the plate and up onto the sides evenly.
- Pour half the eggs into the pan, then add the apple onion mixture, followed by the crumbled pork and then the rest of the egg. Press with a spatula to mix around if it seems the eggs are all on the bottom. Finish by sprinkling with remaining dried sage.
- Bake for 30-40 minutes at 350 degrees or until eggs are cooked through in the middle. Let set for a few minutes before cutting.
Serves 4-6
