Spaghetti Squash-Crusted Quiche 122 cal/serving ALMOST dairy free

2.5-3cups cooked spaghetti squash (a little baby squash works—poke holes in it and pop it in the microwave for 7-8 minutes-then de-seed and scoop out the guts of this deliciousness)
2 tbsp butter (if you use coconut oil, this will be dairy free!)
1-2 cups diced mushrooms
1 sweet onion
2-3 cups kale
5 eggs
1/4 cup (approx) almond milk

Mix spaghetti squash and butter and form into a “crust” bake. I baked at 400 (not preheated) for 20 minutes...so somewhere around there so it’s not mushy.
Cooked up the onion, kale, and mushrooms. Mix eggs and almond milk and whatever seasoning you want (garlic salt and smoked paprika)
Let the crust cool for a little bit.
Put in the veggies.
Cover with eggs.

Bake. I did 450 for 1/2 hour.

I was pleasantly surprised by how amazing it looks/tastes! Can use any veggies you want, obvs.