- 1 small spaghetti squash
- 8 eggs
- 1 small onion, diced
- 4 cloves garlic, minced
- 6 stalks of asparagus, sliced into 1-inch long pieces
- 1 red pepper
- 1 cup cheddar cheese, shredded
- 1/2 cup cottage cheese
- salt, pepper, thyme
- olive oil
- Preheat the oven to 425.
- Slice the squash in half the long way, scoop out the seeds, place each half inner-side down on a baking sheet and roast for 25 minutes.
- Lightly coat the red pepper in olive oil and roast in the oven while the squash is baking. Or if you have a gas stove like I do you can roast the pepper over an open burner flame, turning it every couple minutes with tongs.
- When the pepper skin is a bit blackened and blistered, put the pepper in a bowl and cover for about 10 minutes. When it’s finished steaming, remove from bowl and peel the skin off. Remove seeds and slice into desired pieces.
- Saute the onions, asparagus, and garlic with a little olive oil, salt, and pepper.
- In a large bowl whisk together eggs, salt, pepper, thyme, asparagus, onions, garlic, half of the roasted red pepper pieces (unless you really love red pepper, an entire pepper is a bit too much), cottage cheese, and cheddar cheese.
- When the squash is finished roasting, turn it right side up and separate the flesh into strands by scraping it lengthwise with a fork. Mix squash strands with salt, pepper, and thyme then press evenly into a deep dish pie pan to form a crust.
- Pour the egg mixture into the crust and bake at 425 for about 30 minutes.
Original recipe inspiration from ifoodreal.