Spaghetti Squash Breakfast Bowl (Whole30)
Full of veggies and protein, this is a tasty, filling meal.
Servings Prep Time
2servings 20minutes
Cook Time
60minutes
Servings Prep Time
2servings 20minutes
Cook Time
60minutes
Ingredients
Mix
Toppings (Optional)
Instructions
  1. 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.
  2. 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.
  3. In a medium bowl, combine all ingredients but 2 eggs, which are set aside for later. Stir everything until well mixed.
  4. 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.
  5. 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.
  6. Bake for 20 minutes or until the eggs are cooked to your. Top with avocado, green onion, salsa, or whatever you like!

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