Pumpkin season is just started and right now on the grocery‘s shelves you can find a large number of different type of pumpkins. Among them one is very interesting – spaghetti squash. It is a semi-pub, semi-oval, oval in shape, light yellow in color. Its pulp after heat treatment resembles spaghetti pasta (hence the name).
Today I cook quiche, where instead of the dough I use pulp of spaghetti squash. Worth to try!
Squash quiche with filling
Ingredients:
- 1/2 spaghetti squash
- 3 eggs
- 4 sausages, round sliced
- 1 tbsp mayonnaise
- 1 tbsp corn flour
- Salt
- 50 g of cheddar cheese, grated on a large grater
Cooking method:
- Turn on the oven at 200C. Cut squash in half along. Remove seeds with a spoon, grease with vegetable oil. In a deep baking sheet pour 2 cm of cold water, put the squash with a cut down and put in the oven bake at a temperature of 200 ° C approx. 40 minutes or until the squash becomes soft.
- When the squash is ready, remove from the oven and let it stand until all the liquid from the baking tray is absorbed into it.
- For quiche we need only one half of the pumpkin. The second one can be put in a bag or glass in the refrigerator. Turn up the remaining halve and scape the “noodles” out lengthwise.
- Whisk two egg white with a fork and mix with the pulp. In a oiled tray for mini-quiches, put the cooked pumpkin with a spoon and flatten it with your fingers, shaping the basket.
- Grate cheddar cheese on a large grater. Lay out a little bit on each basket, on top put 3 slices of sausage (sausages can be replaced with any minced meat or meat product).
- Whisk 2 egg yolks with a fork with 1 whole egg, add mayonnaise and salt. Mix well. Pour a mixture of baskets (trying not to pour liquid over the edges). Sprinkle with the rest of the cheese.
- Bake in the oven at 190 ° C for about 25 minutes until golden brown.
