Spaghetti Squash to the rescue again....

Now I love a great pastry crusted quiche as much as anybody, but in my quest to try and upgrade favorite recipes just a bit, we have gotten into the habit of using spaghetti squash as a base for our quiches. I have to say - it hasn't been much of a sacrifice. The spaghetti squash "crust" offers a unique texture, and, with the right spicing up, a great flavorful addition and moisture to the quiche. It is also a no brainer to make - (unlike regular pastry crusts which you are never quite sure if they are going to bake up just right) - after removing the spaghetti squash from an afternoon in the crockpot, I just scoop out the seeds and "squash" the meat into a couple of 9X9 pans. No pre-cooking required - just sprinkle with spices of your choice (garlic, dehydrated stock cubes crushed up, sea salt...what ever flavour you are looking for). On top of that, pour over the egg mix that you prefer to use for your quiche recipes and throw it in the oven for around 40 minutes at about 425 degrees. Great tasting, nutritious quiche that you don't have to feel guilty about eating or serving!!