Cooking Tips for Perfect Spaghetti Squash
To get the best out of your spaghetti squash, start by choosing a squash that feels heavy for its size and has a firm skin. This usually indicates freshness. When it comes to cooking, cutting the squash can be a bit tricky. Use a sharp knife and be careful with your fingers. I find it helpful to microwave the squash for a couple of minutes first to soften it slightly. This makes it easier to cut in half lengthwise. Once you have your squash halved, scoop out the seeds using a spoon. You can roast the seeds for a crunchy snack later. Baking is a popular method, but you can also use a pressure cooker or even the microwave to cook it quickly. Just make sure to check for doneness by pulling at the strands with a fork. If they separate easily, you are good to go. Also, remember to season the flesh well before baking. Olive oil, salt, and pepper will enhance the flavor, making it even more delicious.
Serving Suggestions and Variations
While breakfast spaghetti squash is fantastic on its own, there are plenty of ways to jazz it up. For a heartier meal, try adding sautéed vegetables like spinach, bell peppers, or mushrooms into the mix. If you want a bit of spice, toss in some jalapeños or a sprinkle of red pepper flakes. For a Mediterranean twist, add feta cheese and olives, or go for a classic Italian flavor with marinara sauce and mozzarella. If you are looking for a protein boost, consider mixing in some cooked sausage or ground turkey, which pairs wonderfully with the squash. For serving, consider adding a side salad for a refreshing contrast. If you are meal prepping, this dish stores well in the refrigerator for about three to five days. Just reheat in the microwave or oven, and it makes for a quick meal any time of day. Experiment with different toppings and sides to keep things interesting.
Frequently Asked Questions
Can I use a different type of squash?
While spaghetti squash is great for this recipe, you could try using butternut squash for a different flavor and texture. Just keep in mind that the cooking times may vary.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or oven, adding a splash of water to keep it moist.
Can I make this dish ahead of time?
You can prep the spaghetti squash and toppings in advance, but it’s best to cook the eggs fresh when you’re ready to eat. This way, they’ll be nice and fluffy.
What can I substitute for bacon?
If you’re looking for a vegetarian option, try using sautéed mushrooms or a plant-based bacon substitute. They will add a nice savory flavor without the meat.
What should I serve with breakfast spaghetti squash?
This dish pairs well with a simple side salad or some fresh fruit for a light meal. If you’re feeling extra hungry, serve it alongside some toast or avocado.
Breakfast Spaghetti Squash
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
- 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.
Notes
Nutrition
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.
Hi Jeff,
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.
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!