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Spaghetti Squash Crusted Quiche

August 15, 2016



            1 medium spaghetti squash, about 2.5 lbs

            1/2 tsp garlic powder

            1/4 tsp salt

            1/4 tsp pepper



            2 cups mushrooms, sliced

            1 medium orange pepper, sliced

            1/2 tsp garlic powder

            2 cups kale (or spinach), chopped & packed (I used 1 bunch of Spinach)

            7 eggs

            1/2 cup (4 oz) any cheese, shredded

            2 tsp onion or garlic powder

            1/2 tsp salt, divided

            3/4 tsp freshly ground black pepper, divided

            coconut oil to grease pan (if using glass pan, no need to add oil)


  1. Prepare spaghetti squash using microwave method

  2. Preheat oven to 400. 

  3. To make the crust, seed spaghetti squash and separate flesh into strands using a fork. Add to a medium bowl along with garlic powder, pepper and salt, and mix to combine. Transfer to a deep pie dish and press evenly on the bottom and sides using your hands. You may not use all of the spaghetti squash "noodles", just set them aside or save for a quick lunch of spaghetti squash & marinara later in the week. Bake for 10 minutes.

  4. In a large bowl, combine eggs and whisk for 30 seconds. Add cheese, mushrooms, peppers and kale, 2 tsp garlic powder, salt and black pepper and mix to combine. Pour into prepared crust and flatten with spatula to make sure all vegetables are dunk in the liquid.

  5. Bake in 400 degrees F oven for 30 mins or until the knife inserted comes out clean. Let quiche cool down for at least 15 minutes. Cut into 8 slices and serve hot or cold.

  6. Storage Instructions: Refrigerate covered for up to 3 - 4 days. Do not freeze.

  7. You can use whatever vegetables you prefer. You can also use a protein if desired, just be sure to pre-cook the protein before adding into egg mixture.



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