Lately, I have been using spaghetti squash a lot in my cooking. The first spaghetti squash dish I made was baked spaghetti squash with tomato meat sauce. I enjoyed it so much, I made several spaghetti squash dishes after that. I love the taste and texture of this spaghetti-like vegetable. After baking the squash for half an hour, the inside was fluffed with a fork. It was then topped with bacon, cheese and eggs. The result was a delicious and low carb breakfast spaghetti squash. Although this dish is normally eaten for breakfast, it can be enjoyed any time of the day. My family and I had it for dinner as a side dish for a meat. Enjoy!
Breakfast Spaghetti Squash
- 1 spaghetti squash, about 3 lbs
- olive oil for brushing
- Salt and pepper, to taste
- 5 strips of bacon, chopped and cooked
- 4 eggs
- 1/2 cup cheddar cheese
- Green onion for garnish
- Preheat oven to 400 degree F. Line a baking sheet with parchment paper.
- With a knife, carefully score squash lengthwise where you’re going to cut it in half. Poke a few holes along the score.
- Microwave the squash for 5 minutes or until the scored skin is soft enough to cut. Allow to cool.
- Carefully cut the squash in half. Scoop out the seeds.
- Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
- Place the two halves cut side down on the prepared pan and roast until tender, about 30 minutes. Allow several minutes to cool.
- Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash.
- Sprinkle bacon and cheese on top of the fluffed squash. Make 2 wells in each half and break an egg in each well.
- Place breakfast squash halves back in the oven, and bake until egg whites are set and yolks are starting to thicken, about 10-15 minutes, depending on how you like your baked eggs to be.
- Garnish with chopped green onion and black pepper.