Spaghetti Squash Vegetable and Bacon Quiche

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Spaghetti Squash Vegetable and Bacon Quiche

We heard it and it's true!  When you move to Florida your friends and family will come to visit. With all of the amazing farmers markets in our area I love preparing fun and healthy dishes.  

I love quiche and making this is a medium sized spaghetti squash are perfect for 2 couples to share.  There is nothing better as we sit outside enjoy the morning breeze watching the palm trees lightly swaying and sipping coffee.   Life is good!




  • 1 medium spaghetti squash
  • 8 pieces of bacon, thick cut
  • 12 broccoli florets, chopped
  • 6 large eggs
  • 1 cup cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground peper
  • 1 cup shredded cheese (swiss, cheddar or your favorite)


  1. Preheat oven to 400 degrees F.  Poke about 10 holes in the spaghetti squash using a metal skewer.  Place squash on a baking sheet and roast for 30 minutes. Let rest then slice carefully and evenly in half.  Remove top level seeds, Use a fork and remove strands into a bowl then add back into the squash half.  

    Reduce temperature to 350 degrees F.

    Note:  If you want to speed the process still poke the holes but place on microwave safe plate.  Set microwave on high for 7-10 minutes.  Let cool and follow about instructions.

  2. Meanwhile in a sauté pan over medium-high heat cook bacon until almost crispy. Remove from pan.  Add in broccoli (in the bacon fat) and cook for 5 minutes.

  3. In a large mixing bowl whisk eggs and cream together.  Season with salt and pepper.  Cut bacon and add to the eggs along with the broccoli and cheese.  

  4. Lay each half of the squash on the baking sheet.  Divide the batter into each half pouring slowly while rotating the spaghetti squash to incorporate together.  

  5. Bake for 22-26 minutes or until the center of the squash does not giggle.  Serve with your favorite toppings.

    My favorites:

    • Chopped avocado
    • Sriracha
    • Salsa
    • Chopped tomatoes and basil

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