Think you don't like spaghetti squash? THINK AGAIN!

On Pinterest awhile back, I saw a picture of a quiche with a "crust" made of spaghetti squash. I think it was a gluten-free or Paleo/Whole 30 recipe, but I just thought it looked yummy. So I picked up a lovely squash at the farmer's market, and then made up my own "recipe" which I will now describe.

So, you cut a smaller spaghetti squash in half and scrape the guts out. Drizzle with EVOO (or coconut oil or whatever you Whole30/Paleo people like to do), sprinkle with salt, pepper, and thyme and roast at 400 degrees for 30-40 minutes until tender. Use a fork to separate the strings. Add a pat of butter and a couple of tablespoons of shredded parmesan and set aside to cool. (Clarify the butter and skip the cheese for Paleo.) Then press evenly into a pie dish sprayed with cooking spray.

Brown 1/2 pound of sausage with one large chopped onion. (If I had had some around, I would have thrown some mushrooms into the mix.) Drain off the fat. Now I added some quartered roasted potatoes and sliced carrots that I had left over from dinner last night. Use what you have and like in your quiche. Asparagus might be nice...and low carb. Or use roasted sweet potatoes instead of the deadly white kind. Season with a couple of pinches of salt, pepper to taste, granulated garlic and ground celery (about 1/2 teaspoon each), and about a teaspoon of dried Italian herbs. Let this mixture cool a bit as well.

Whisk together six eggs and a half cup of milk (I suppose the Whole30 crowd could skip the milk), then add the cooled meat and veggie mixture, a half cup of grated Swiss cheese (I like Emmenthal best--but no cheese of any kind for the Paleos), and stir to combine. Pour into your squash crust and bake at 350 degrees for 35-40 minutes until set.

I think even those who think they don't like spaghetti squash this would enjoy this!