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First, let’s start by saying I’m not a great photographer and it tastes much better than it looks. If you’re like most people and are struggling to find something different, that tastes good and is healthy, then this is a perfect recipe for you! I made this last Sunday and had a piece from breakfast each day last week. I heated it up in the toaster oven for 6 minutes and had a really good breakfast, which always makes for a great start to the day. Preparation makes for a less stressful, happier, and healthier lifestyle. Start this weekend and put your own spin on this great recipe!


1 medium spaghetti squash, about 2.5 lbs

1/2 tsp thyme

1/2 tsp onion or garlic powder

1/4 tsp salt


3 cups mushrooms, sliced

1 medium onion, finely chopped

5 garlic cloves, crushed

2 cups spinach, chopped & packed

2 large eggs

1 cup egg whites (I used 3 more eggs instead of whites)

1 cup (4 oz) any cheese, shredded (I used an herb goat cheese)

2 tsp onion or garlic powder

1 + 1/2 tsp dried thyme, divided

1/2 tsp salt, divided

3/4 tsp freshly ground black pepper, divided


  1. Preheat oven to 400 degrees F. Cut squash in half and place face side down on a baking sheet. Bake for 30 minutes, remove from the oven and set aside to cool until safe to handle.
  2. In the meanwhile, preheat large skillet on high heat and spray with cooking spray. Add mushrooms and saute for 5 minutes or until golden brown, stirring occasionally. Transfer to a medium bowl. Return skillet to medium-high heat and spray with cooking spray. Add onion and garlic and cook for 2 minutes, stirring frequently. Add spinach, 1/2 tsp thyme, 1/4 tsp salt and 1/4 tsp black pepper and saute until spinach is wilted. Transfer to a bowl with mushrooms and set aside.
  3. To make the crust, seed spaghetti squash and separate flesh into strands using a fork. Add to a medium bowl along with thyme, onion/garlic powder and salt, and mix to combine. Transfer to a deep pie dish and press evenly on the bottom and sides using your hands. Set aside.
  4. In a large bowl, combine eggs and/or egg whites and whisk for 30 seconds. Add cheese, previously cooked mushrooms and spinach, 2 tsp onion/garlic powder, 1 tsp thyme, 1/4 tsp salt and 1/2 tsp black pepper and mix to combine. Pour into prepared crust and flatten with spatula to make sure all vegetables are in the liquid.
  5. Bake in 400 degrees oven for 50 mins or until the knife inserted comes out clean. Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.
  6. To reheat, preheat toaster oven to 325 degrees and place a slice in for 6 minutes or reheat in the microwave.

Author Full Circle Fitness

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