Spaghetti Squash and Quinoa Bake

Spaghetti Squash Quinoa.jpg

Ingredients

1 large spaghetti squash cooked and shredded

16oz cottage cheese

½ TBSP olive oil

½ cup chopped onion                       

3 cloves garlic

1 tsp salt

2 cups cooked quinoa

12 large eggs

Steamed asparagus

Mushrooms (any type)

1 cup shredded cheese (mild, sharp or Mexican – to your liking)

2 tsp dry dill

Spiralized sweet potatoes

Preparation

Preheat oven to 375 degrees

I use parchment paper in my large lasagna dish

Sauté your onions and garlic until onions are caramelized.

Mix all ingredients (except sweet potatoes) in a very large bowl.  Transfer to baking dish and top with sweet potatoes after massaging with Ghee or grass-fed butter.  Bake for 1 hour 20 minutes.

Tips

*** note - you can use any vegetables you want in this recipe.  I often change that up depending on what I have in my fridge.

*** note – I recently stopped using grains and lowered my dairy so I tried this without the quinoa and no cottage cheese.  Still fabulous!!

 I bake this in a large lasagna dish, cut into squares when cool and can take to work every morning for a great breakfast in a second!