Spaghetti Squash Breakfast

SPAGHETTISQUASHBKFSTCASS

Spaghetti squash are a great low-carb vegetable that most people use in place of pasta.  Here is a delicious way to eat it that has nothing to do with pasta, and enhances that natural yumminess of the squash, and makes a nutritious and satisfying breakfast. 

chicken eggs

Ingredients:

  • 1 large or a couple of small spaghetti squash
  • ½ pound of breakfast sausage (I always recommend pasture-raised meats)
  • 4 eggs (from a local farmer, of course!)
  • Grated cheese (grate your own, so you are only eating cheese and not other ingredients)
  • Cream cheese (organic or grass fed/pastured is best)
  • Salt and pepper

Implement it:

Cut the squash in half, remove seeds, drizzle with olive oil, add salt and pepper and roast in the oven for 40 minutes at 350.   Let cool overnight.  The next morning, loosen the squash flesh like pasta and put in a big bowl. Scraping the inside of squash with a fork works well.  Mix with about ¾ cup of grated cheese and return it to the skins like a filled cup.  Fry out the sausage and add it to the top of each squash cup.  Make an indention in each squash cup by using a spoon, and crack a whole egg in each.  Add little blobs of cream cheese all over the top of each squash cup.  Add a little bit more grated cheese to the top of each.  Add a little salt and pepper to the top of each.  Bake at 350 for about 20 minutes.  The cheese should be melted and the eggs cooked but soft.   Serve a squash half per person.  Yum!

Eat your veggies,

Robin

Spaghetti Squash Breakfast Casserole
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Ingredients
  1. 1 large or a couple of small spaghetti squash
  2. ½ pound of breakfast sausage (I always recommend pasture-raised meats)
  3. 4 eggs (from a local farmer, of course!)
  4. Grated cheese (grate your own, so you are only eating cheese and not other ingredients)
  5. Cream cheese (organic or grass fed/pastured is best)
  6. Salt and pepper
Instructions
  1. Cut the squash in half, remove seeds, drizzle with olive oil, add salt and pepper and roast in the oven for 40 minutes at 350. Let cool overnight. The next morning, loosen the squash flesh like pasta and put in a big bowl. Scraping the inside of squash with a fork works well. Mix with about ¾ cup of grated cheese and return it to the skins like a filled cup. Fry out the sausage and add it to the top of each squash cup. Make an indention in each squash cup by using a spoon, and crack a whole egg in each. Add little blobs of cream cheese all over the top of each squash cup. Add a little bit more grated cheese to the top of each. Add a little salt and pepper to the top of each. Bake at 350 for about 20 minutes. The cheese should be melted and the eggs cooked but soft. Serve a squash half per person. Yum!
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