1 small spaghetti squash
1 teaspoon olive oil
4 large eggs
2 large egg whites
5 slices Jones Dairy Farm Dry Aged Bacon, cooked and chopped
2/3 cup shredded, sharp cheddar cheese
2/3 cup plain, low-fat greek yogurt
1 large tart apple, peeled, cored, and grated (Granny Smith works best)
1/2 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/8 teaspoon nutmeg
Preheat oven to 400°F.
Cut spaghetti squash in half lengthwise; remove seeds and pulp. Brush insides with olive oil. Place squash halves cut-side-down onto foil-lined baking sheet, and bake for 30 minutes or until fork easily pierces through squash skin. Once cooked, let cool to the touch before gently scraping squash flesh with a fork to remove spaghetti-like strands; set aside.
While squash cooks, prepare quiche filling. In medium-sized bowl, whisk eggs and egg whites. Add remaining ingredients and stir until well combined.
Press squash strands into bottom and up sides of lightly-greased pie pan, creating an even layer. Pour quiche filling over squash crust.
Bake for 35 to 40 minutes, until filling is set.