1 small spaghetti squash
3 tbsp (45 mL) extra virgin olive oil, divided
Salt and pepper
2 leeks, sliced
1 clove garlic, minced
2 cups (500 mL) broccoli, finely chopped
1 red pepper, finely chopped
5 large eggs
1 cup (250 mL) homogenized milk
1 tbsp (15 mL) mustard
1 tsp (5 mL) hot sauce
2 cups (500 mL) Edam cheese, grated
Preheat oven to 400°F (205°C). Cut squash in half vertically. Scoop out and discard seeds. Lightly drizzle squash halves with 1 tbsp (15 mL) olive oil and season with salt and pepper. Place squash halves onto a rimmed baking sheet lined with parchment paper. Bake for 40 minutes or until squash is fork tender. Set aside until cool enough to handle.
While squash is baking, in a large sauté pan heat 2 tbsp (25 mL) olive oil over medium heat. Add leeks and garlic and cook until softened. Add broccoli and red pepper and season with salt and pepper. Continue cooking just until softened. Remove from heat and set aside.
In a large bowl, whisk together eggs and milk. Whisk in Dijon mustard and hot sauce. Set aside.
Using fork tines, scrape squash creating squash strands. Transfer squash to a deep dish pie dish. Using a cup, press and form squash into a crust. Spread vegetable mixture and cheese on top of crust. Pour egg mixture into the pie dish. Bake for approximately 35 -40 minutes or until eggs are set. Allow to cool slightly prior to serving.
Makes 6-8 servings.