Asparagus Quiche with a Spaghetti Squash Crust

           13 ounces, weight Asparagus
           ½ cup Yellow Onion, chopped
           2 cloves Garlic
           1 teaspoon Olive Oil
           1 ½ cups Egg Beaters
           1 cup unsweetened almond milk
          1 cup part-skim mozzarella
          1/4 teaspoons Salt
          ¼ teaspoons Pepper
          3 cups Cooked Spaghetti Squash (1 Small Squash)

Makes 3 servings
Per serving
2/3 protein serving
3 vegetables
3 condiments
1/3 fat serving

Preparation Instructions
Preheat oven to 400ºF.
Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces. Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft. Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp.
Whisk together the Egg Beaters milk, cheese, salt, and pepper.
Grease a pie pan. Press the cooked spaghetti squash to the sides and bottom of the pan, forming an even crust. Pour the egg mixture into the pan. Add the asparagus, onion, and garlic on top of the egg mixture; be sure it sinks in top with tomato slices.
Bake for 40 minutes until quiche is firm. Enjoy!
 

Serving Size: 3