Try this fun and creative recipe!
Recipe adapted from the What’s Cooking? USDA Mixing Bowl websiteand The PBS 2015 Healthy Lunchtime Challenge Cookbook.
1 hr 30 min
1 hr 50 min
Heat oven to 400°F and grease a 9-inch cake or pie pan.
Place the squash on a large baking sheet with the cut side up. Bake until tender (about 50 minutes). Set aside and allow to cool slightly.
In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté for 3 minutes.
Add the asparagus and garlic and sauté until the asparagus is soft and bright green (about 5 minutes). Remove from heat and set aside to cool.
In a large bowl, whisk together the eggs, milk, cheese, salt, and pepper. Then, add the cooled onion-asparagus mixture and stir to combine.
Use a fork to scrape the strands from the spaghetti squash and transfer to the bottom and sides of the greased cake pan to create an even crust.
Press paper towels onto the crust to remove any excess moisture (or you can wring the squash out ahead of time).
Pour the egg mixture onto the “crust” and bake until the pie is firm and not wiggly (about 40 minutes).