Let me just say that you do not need to be doing Whole30 to enjoy this dish! While I typically eat spaghetti squash for lunch or dinner, it’s a great filler for breakfast food and it’s loaded with folic acid, potassium, vitamin a, and beta carotene. Plus, it’s only 42 calories per cup if you’re trying to restrict your calorie intake. This breakfast bowl also has eggs and bacon so there’s plenty of protein as well.
There is a bit of prep time involved as you have to cook the spaghetti squash, onion, and bacon, but it’s worth it! Feel free to plan ahead and make the spaghetti squash the night before. Or, do like I do and microwave it for 6-8 minutes to speed things along. Be sure to pierce it in a few spots beforehand!
While microwaving will surely speed up the process, I find spaghetti squash has a better texture when baked for about 40 minutes in a 400 degree oven. But again, I don’t always have that kind of time or patience especially with a one year old staring at me with her hungry eyes! lol
Other hacks or modifications include adding cheese if you’re not eliminating dairy. I like to add fresh avocado and scallions on top after baking. Basically, you can jazz it up to meet your diet needs and desires. 🙂
Honestly the recipe portion could be consumed by one person or you could split it with a friend or family member. If you plan on splitting it, I recommend adding another egg and/or dividing the mixture up into two baking containers. Also, I know this recipe says breakfast but you can really enjoy it anytime. 😉
- 1 small spaghetti squash cooked and shredded with a fork
- 6 pieces bacon chopped
- 1 medium onion finely diced
- 3 large eggs
- 2 Tbs coconut flour
- 1 jalapeño seeded and finely diced, optional
- 1/2 tsp black beans
- 1/2 tsp salt
- avocado sliced
- green onions diced
- bacon cooked and chopped
- salsa
- First you'll need to cook the spaghetti squash choosing one of these methods. To bake, preheat the oven to 400 degrees then cut the spaghetti squash in half lengthwise, scoop out the seeds, rub with olive oil and then place cut-side down on a baking pan lined with foil. Bake for 40 minutes or until soft. Let cool slightly then pull the squash into strand with a fork. To microwave instead, pierce the spaghetti squash in several places and then microwave for 6-8 minutes then cut in half, scoop out the seeds, and then pull the squash into strand with a fork.
- In a medium skillet, cook the bacon until crispy, roughly 6-8 minutes. Remove bacon and add the onions and jalapeños to the skillet, using the bacon grease as a natural fat for sautéing. Cook for about 5 minutes then remove from heat.
- In a medium bowl, combine all ingredients but 2 eggs, which are set aside for later. Stir everything until well mixed.
- At this point, you can choose to divide the mixture into two larger ramekins or you can bake it all in one pan. I used a 6” cake pan which worked perfectly and made for quicker cleanup.
- Add the spaghetti squash mixture to the pan(s) and press it against the sides, creating a well in the middle. Crack the remaining two eggs into the well, or place one egg in each dish.
- Bake for 20 minutes or until the eggs are cooked to your. Top with avocado, green onion, salsa, or whatever you like!
