Acorn Squash Soufflé-Quiche

This clean eats recipe is a hybrid of two classic breakfast dishes: the quiche and the soufflé. Using seasoned spaghetti squash to create a crispy crust, this hybrid dish has some serious “oomph” to it. Meanwhile, the combination of egg whites and acorn squash make for a succulent soufflé-like golden-brown topping. The results are not only delicious, but this is also the perfect way to sneak in some fresh vegetables and lean protein first thing in the morning! The next time you’re in the mood for a clean eats breakfast that is anything but ordinary, try this recipe for a delicious change.

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Acorn Squash Soufflé-Quiche

Serves 2
1/2 spaghetti squash, cooked and forked (pat dry with paper towels)
1/8 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon Italian seasoning
6 egg whites
1/2 cup acorn squash, cooked
1 cup cherry tomatoes, sliced
1/2 tablespoon fresh chives, chopped

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Preheat oven to 450 degrees. Remove spaghetti squash from peel with a fork, and pat the strands dry using paper towels. Season with salt, pepper, and Italian seasoning. Once cool enough to touch, press the seasoned spaghetti squash into a cast iron skillet to form a crust (you can also use a pie pan, muffin pan, etc.). Use paper towels again to remove any additional moisture if necessary. Bake at 450 degrees for 15-20 minutes or until the edges become crispy. Remove from the oven to cool slightly, and top with the sliced cherry tomatoes. Meanwhile, in a blender combine the egg whites with the acorn squash on high speed. A slight foam should form once blended. Pour the mixture into the spaghetti squash crust, and garnish with the chopped fresh chives. Return to the oven to bake for another 15-20 minutes. The foam on top should become a crispy golden-brown color. Enjoy!


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