Breakfast Spaghetti Squash
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
- 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
Recipe source: buzzfeed.com
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!