Breakfast Spaghetti Squash Boat (Edit recipe)

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Fall is officially here! So what better way to celebrate than by combining my favorite autumn flavors and my favorite meal to cook, breakfast. This breakfast spaghetti squash boat is easy-to-make with minimal cleanup. Plus, it has all of the best cozy ingredients perfect for this time of year - brussels sprouts, spaghetti squash, bacon, eggs. It’s sure to be a hit with anyone who loves fall produce and breakfast food as much as I do!

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PREP TIME

10 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 2

Ingredients

1 whole Spaghetti Squash
4 pieces Bacon
20 pieces Brussels Sprouts, de-stemmed and sliced
1 clove Garlic, chopped
2 whole Pastured Eggs
2 Tbsp Parmesan Cheese
1 whole Green Onion (Scallion), sliced
Sea Salt, to taste
Black Pepper, to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Halve and de-seed a small spaghetti squash (if it’s too hard to halve, score it where you want to halve it, poke holes through with a fork all the way around, and microwave for 3-5 mins to soften).
Brush the inside of each half with avocado oil and season with sea salt and black pepper.
Bake the two halves of the spaghetti squash in a preheated 400 degree oven for 30 min face down on a baking sheet.
In the meantime cook the bacon by desired method, and separately sauté the brussels sprouts in a little avo oil with garlic for about 8-10 minutes. You want both the bacon and sprouts to be just slightly uncooked because they will continue to cook in the oven.
Once the spaghetti squash is done, let it cool, and using a fork scrape the insides of each to make it stringy and spaghetti-like.
Mix in half of the brussels sprouts and chopped bacon into each half.
Form a shallow hole in the middle of the mixture big enough for an egg, and crack an egg into each spaghetti squash boat.
Bake in the oven for 15 minutes. If the eggs aren’t fully cooked, broil for 3-5 mins until cooked through.
Top with shredded parmesan, chopped green onion, and red pepper flakes as desired.
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	106
Fat:	2 g
Carbohydrates:	19 g
Protein:	6 g
Cholesterol:	14 g
Sodium:	155 mg
Fiber:	6 g
Sugars:	3 g
Calculated per serving.