Country Breakfast Skillet Quiche with Spaghetti Squash Crust

Make the sausage before starting on the crust. Add the oil into a 10″ cast iron skillet and heat over medium heat. Add sausage and break it into pieces while it cooks. Brown completely. Drain grease. Spoon sausage into a medium-sized bowl and set aside. Don’t wipe out the skillet!

For the crust:
Put the spaghetti squash in a large microwavable bowl. Prick the squash all over with a fork. Microwave on high for 15 minutes. Be careful removing it from the microwave because there will be very hot juice from the squash in the bowl. Let it cool slightly on the counter.

Preheat oven to 425 F.

Place the squash on a cutting board and slice it in half. Scoop out the seeds and discard them. With a fork, shred the squash flesh. Discard the outer shell. Place the shredded squash in a strainer in the sink and push out as much juice as you can. Spoon the squash onto an old kitchen towel, fold it up, and squeeze over the sink. Get as much juice out as possible. Place squash in a bowl. Mix in the salt and pepper.

Press the squash into the skillet you used to brown the sausage, covering the bottom of the skillet. Bake for 15 minutes or until edges are slightly brown. Remove from oven and let it cool. Reduce oven to 325 F.

Spray a non-stick pan with cooking spray and warm it to medium heat. Add the spinach and cook until it is wilted, about 2-3 minutes. Add the cooked sausage and mix together. Remove from heat. Let it cool.

In a large bowl, mix together the eggs, egg whites, milk, cheese, salt, and pepper. Stir in sausage and spinach. Pour over the baked spaghetti squash crust. Bake for about 45 minutes or until eggs are set.

Optional: Sprinkle drops of hot sauce over each wedge and top with a few chopped green onions. I love my cast iron skillets!