Breakfast Spaghetti Squash
| Servings |
Ingredients
Ingredients |
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.
Recipe Notes
Adapted from Salu Salo (www.salu-salo.com)