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Paleo Quiche with Spaghetti Squash Crust

Grain-Free Breakfast Dish

  • Author: Lea Valle
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Cuisine: Paleo


  • 1 medium spaghetti squash
  • 1 pound grass-fed ground beef
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced
  • 1 1/22 tablespoons Penzey’s Chili 9000 (or similar chili or taco seasoning blend with all-natural ingredients)
  • 1 teaspoon salt
  • 1/4 cup fresh cilantro, chopped
  • 1/2 red bell pepper, sliced thin
  • 8 large eggs, whisked
  • 12 teaspoons additional fat for pan
  • salt and pepper to taste
  • 1 cup grated cheese (optional)


  1. Preheat oven to 350°F
  2. Prepare the spaghetti squash: Halve squash lengthwise. Arrange squash in a 9- x 13-inch casserole dish, cut sides down. Pour 1/4 to 1/2 cup water into the dish and bake until just tender, 35 to 40 minutes. Use a spoon to scoop out and discard seeds from the middle of each half. Rake a fork back and forth across the squash to remove its flesh in strands. Season the spaghetti squash with salt and pepper to taste. Set aside.
  3. While squash is cooking brown the ground beef in a cast iron skillet.
  4. Add the diced onion, garlic, spice blend and salt and continue cooking until onions are soft. Remove the meat mixture from the skillet to another dish and keep warm.
  5. Add the cooked, seasoned spaghetti squash to the skillet and spread it out evenly including lining the sides.
  6. Heat the squash mixture for several minutes until more of the moisture is cooked out.
  7. Add the reserved spicy beef mixture to the crust.
  8. Sprinkle the chopped fresh cilantro on top of the beef mixture.
  9. In a medium bowl whisk together the eggs with some salt and pepper and pour it on top of the beef and crust.
  10. Add slices of red bell pepper.
  11. Top with grated cheese (if using) and place in the 350 degree F oven. Cook for about 35 minutes until the eggs are done and quiche seems firm.
  12. Serve warm.