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Egg Casserole with Spaghetti Squash, Mushrooms, Goat Cheese, and Dill

Ingredients (10)

  • Unsalted butter, for the pan
  • 1 medium spaghetti squash (2 to 3 pounds), halved and seeded
  • ¼ cup extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground black pepper
  • 6 garlic cloves, unpeeled
  • 1 pound white button mushrooms or a mix of wild mushrooms, sliced ¼ inch thick
  • 12 large eggs, lightly beaten
  • ½ cup crème fraîche
  • ½ cup fresh dill, finely chopped
  • 1 (4-ounce) package fresh goat cheese, crumbled
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Nutritional Information
  • Calories303
  • Fat20.79g
  • Saturated fat7.13g
  • Trans fat0.03g
  • Carbs16.01g
  • Fiber4.58g
  • Sugar5.28g
  • Protein14.35g
  • Cholesterol292.8mg
  • Sodium208.39mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Egg Casserole with Spaghetti Squash, Mushrooms, Goat Cheese, and Dill

I created this casserole for my dad, who in recent years has cut back on starchy breakfasts in favor of those rich in protein and vegetables. He is picky about the vegetables he likes, and these are a couple of his favorites. The spaghetti squash blends into the eggs to the point that you barely know it’s there; it just adds a gentle sweetness and some bulk. If you prefer, you can leave it out.

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Tips for Eggs

Instructions

  1. 1Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Generously butter a 9 × 13-inch baking dish.
  2. 2Brush the cut sides of the squash with olive oil, season with salt and pepper, and set on the prepared baking sheet. Brush the garlic with olive oil and add to the squash. Roast for about 40 minutes, until the squash is tender when pierced with a fork. Let cool slightly, and then use a fork to rake the squash into threads.
  3. 3Reduce the oven temperature to 325°F.
  4. 4In a large, deep skillet, heat ¼ cup of olive oil over medium heat. Add the mushrooms, stir, and season lightly with salt. Cover and cook until the mushrooms start to release their liquid, about 3 minutes. Uncover and cook until the mushrooms are browned, about 5 minutes longer. Add the spaghetti squash to the pan and cook until it starts to brown in spots and stick to the pan, 5 minutes. Let cool.
  5. 5In a large bowl, whisk the eggs with the crème fraîche and ¼ teaspoon salt until smooth. Squeeze the roasted garlic into the bowl and whisk in as well. Stir in the vegetables, the dill, and cheese. Pour into the prepared baking pan.
  6. 6Bake for 30 to 40 minutes, until just set in the center. Let cool, and then cut into squares. Serve warm or at room temperature.

Potluck Prep: You can roast the squash and garlic and cook the mushrooms up to 2 days in advance. Refrigerate them in separate containers. Then, you can refrigerate the assembled, unbaked casserole the night before and bake it in the morning. The casserole can stand at room temperature for up to 4 hours.

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