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
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 servings
Ingredients
- 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
Instructions
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Preheat oven to 400 degree F. Line a baking sheet with parchment paper.
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With a knife, carefully score squash lengthwise where you’re going to cut it in half. Poke a few holes along the score.
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Microwave the squash for 5 minutes or until the scored skin is soft enough to cut. Allow to cool.
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Carefully cut the squash in half. Scoop out the seeds.
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Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
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Place the two halves cut side down on the prepared pan and roast until tender, about 30 minutes. Allow several minutes to cool.
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Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash.
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Sprinkle bacon and cheese on top of the fluffed squash. Make 2 wells in each half and break an egg in each well.
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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.
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Garnish with chopped green onion and black pepper.
Recipe Notes
Recipe source: buzzfeed.com
I assume this should be 1 squash about 3 lbs.
Yes, it means 1 squash, about 3 lbs.
Uh, I think this qualifies you as a certified genius. I stinking love this idea! Low carb and most importantly, something other than plain old eggs. Need to try this!