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.
Hi Liza. I tried this ot was good but mine came out very juicy/ watery what did I do wrong? I’d love to try it again.
One reason why the spaghetti squash came out runny is when it was overcooked. In step 6, the suggested roasting time is 30 minutes (for 3 lbs squash). The roasting time may vary depending on the weight of the squash. Try roasting it for 25 minutes first and then check if it’s tender. Add more time, if needed. Hope these help!
I tend to cook mine longer and it gets a bit runny— if you use a fork to poke holes in it and create a very, very small drain, that can help.
Sherry A Jones
I love this absolutely delicious thank you so much
You’re welcome Sherry!
I assume this should be 1 squash about 3 lbs.
Yes, it means 1 squash, about 3 lbs.
Perfection!!!!!!!! “I assume this should be 1 squash about 3 lbs.” someone needs to have some common sense. I knew exactly what you meant. Thanks for this great recipe.
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!