iFoodReal · by Olena Osipov★ 5.0 (5)
Spaghetti Squash Quiche with Vegetables
NUTRITION · PER SERVING97M COOK
CAL 10%·PRO 20%
CARBS 16G31% OF CAL
3G FIBER0G ADDED6G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 12G52% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crustless quiche using spaghetti squash as the base instead of pastry, filled with eggs, cheese, and sautéed vegetables. Light and vegetable-forward.
mainamericanegg disheggs🍪 sheet pan🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 medium spaghetti squash (about 2.5 pounds)
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 large onion (thinly sliced)
- 1 large bell pepper (chopped)
- 1 tablespoon oil
- 6 large eggs
- 3 tablespoons balsamic vinegar
- 1 teaspoon dried basil
- 1/2 cup cheddar cheese (shredded)
- 4 ounces feta cheese (crumbled)
- 2 cups zucchini, broccoli, cauliflower, tomatoes (chopped (in any combination, mix and match))
- Cooking spray (I use Misto)
At a glance
PER SERVING · TIME 97M
CAL 10%·PRO 20%
CARBS 16G31% OF CAL
3G FIBER0G ADDED6G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 12G52% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 1h 25m
- Sodium
- 359mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 340mg
- Calcium
- 186mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 359MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.