One Skillet Spaghetti Squash Quiche

Ingredients

Roughly 1 cup of cooked spaghetti squash, room temp

6 eggs

1/2 cup egg whites

1/4 cup almond milk

1/2 lb ground chicken

1 cup kale

Coconut oil spray

Salt & pepper to taste

Garlic powder

1/2 Haas avocado - SAUCE

1 tsp apple cider vinegar - SAUCE

1/4 cup warm water - SAUCE

Salt & pepper to taste - SAUCE

1/4 tsp garlic powder - SAUCE

Fresh cilantro, to taste - SAUCE

Fresh chives or green onions, to taste - SAUCE

Directions

Preheat your oven to 400 F.
In a pan over medium heat, spray coconut oil and add ground chicken and a pinch of salt. Cook for 10-15 minutes, or until cooked all the way through.
Add kale and cook until just wilted. Scoop out onto a plate and set aside.
Spray a pie tin and press the spaghetti squash around the bottom and sides, just as you would a pie crust. Bake spaghetti squash crust for about 15-20 minutes.
While the crust is baking, whisk together the eggs, salt, pepper, garlic powder, and almond milk.
Remove the crust from the oven, spread the chicken and kale mixture evenly, and top with egg mixture.
Bake again at 400 degrees for 20-25 minutes. Let cool before serving.
For the sauce: place all ingredients in a blender cup and blend until all avocado is smooth. Add a tsp or more of warm water if your sauce is still thick. Store for 3-4 days in the fridge.

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