Lunch Week 2: Spaghetti Squash Pie

2018-12-18 14.56.45

This is one of my favorite recipes so far. I could eat this any time of the day and it’s super filling as well as tasty.


Nonstick cooking spray

2 tbsp coconut oil

1 medium onion

1 garlic clove, minced

1.5 c. shredded zucchini

1- 4 oz jar roasted red peppers, chopped

3 c. spaghetti squash

salt and pepper

3 eggs

1 c. coconut milk

1 c. shredded cheese- I used Gruyere that I had leftover from the previous week

dash of cayenne

Parmesan cheese

  1. Preheat oven to 350 F. Spray a small casserole dish
  2. Heat oil in skillet over medium-high heat, add onion and saute until soft. Add garlic and saute for 30 seconds. Add zucchini and saute for 2 minutes. Mix in peppers, squash, salt and pepper. Remove pan from heat and cool.
  3. Whisk eggs with coconut oil until foamy then mix in cheese. Add vegetables and pour into prepared pan. Top with Parmesan cheese. Bake 30-35 minutes or until eggs are set.

Nutrition: Creates 4 servings. Per serving: 320 cals., 11g carbs, 25g fat, 14g protein.

Adapted from the original cookbook:


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