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Breakfast Spaghetti Squash

Breakfast Spaghetti Squash

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Liza Agbanlog


  • 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.


Recipe source: buzzfeed.com