Acorn Squash Quiche

This dish is another wonderful dish my mom was willing to try with me. Discovering new healthy dishes is fun but it is even better when you have someone to share them with. My mom and I had this delicious acorn squash with quiche filling for our Christmas dinner.

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Serves 2

Ingredients:

  • 1 small to medium sized acorn squash, washed and dried
  • 2 large eggs
  • 1 T milk
  • 1/2 tsp. sea salt, divided
  • 1/4-1/2 tsp. fresh cracked black pepper, divided
  • 2 1/2 tsp. fresh chopped chives
  • 1/4 cup small diced fresh tomatoes
  • 4 tsp. parmesan cheese
  • Sausage (optional)

Directions:1

1. Preheat oven to 375°F. Cut washed squash in half length-wise and scoop out all of it’s seeds. On the rounded “bottom”, cut off a small amount so that the halves will sit flat and level, cut side up.

 

2. In a baking dish place squash, cut side down (so middle of squash is facing down), and fill dish with enough water to come up sides of squash 1/8-1/4″. Loosely cover pan with tin foil and par-bake for 25 minutes.
3. Remove squash from oven and allow to cool 5 minutes and turn oven up to 400°F. After 5 minutes, carefully remove squash halves from dish, pour out almost all of the water (you’ll want just the tiniest thin layer left on the bottom), and place squash back into pan- this time, cut side facing up! Sprinkle half of the sea salt and half of the pepper on the meat of the squash, reserving the remaining half for your quiche filling. Set aside.
4. In a separate bowl, whisk together your eggs and milk until thoroughly combined. Then whisk in the remaining half of your salt and pepper, as well as your chives. Optional:Cook sausage and cut into pieces and add to egg mixture.
5. Place half of your diced tomato into one squash’s center and the other half into the other squash. Carefully pour egg mixture into the centers of each squash, filling up until it just comes to the top. Be careful, you’ll have to move pan into oven, so you don’t want custard to spill over.
6. Cover dish loosely again with tin foil and bake for another 25-35 minutes. You’re looking for the eggs to have set (not jiggly) and the squash meat to be cooked through. 5 minutes before squash is done, remove from oven, and sprinkle tops with your parmesan cheese. Then, bake for the remaining 5 minutes uncovered.
*Squash can be partially baked up to two days in advance. Just cool completely and then store in fridge in an air tight container until the day needed. Fill centers with the quiche filling day of, and bake accordingly.
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