Winter veggie breakfast - baked eggs in spaghetti squash
Baked Eggs in Spaghetti Squash
- 1 large or 2 small spaghetti squash
- 2 tbsp grassfed butter
- 1 tsp dried parsley
- 1/4 tsp garlic powder (optional)
- 1/2 tsp sea salt (plus more for top)
- Generous grind of black pepper (plus more for top)
- 4-8 eggs
- Cut ends of spaghetti squash and cut in half lengthwise. Scoop out seeds. Bake or microwave spaghetti squash until soft (depending on size, approximately 45 minutes in 350 degree oven or 8-12 minutes in microwave).
- Let squash cool 20 minutes or until cool enough to handle. Scrape squash out of shells and squeeze excess water out into a bowl. (SO much water comes out! Really helps to do this step for texture in the dish. You can save the juice to add to a soup for some extra vitamin C if you like!)
- Preheat oven to 375 degrees.
- Add butter and spices to squeezed squash and mix.
- Scoop 1 cup of squash mixture into each small squash half or, if using large squash or if you want smaller servings, scoop 2/3-3/4 cup of it into ramekins. Press squash into bowl shape to make room for eggs in the middle.
- Put 2 eggs in the center of small squash bowls, or 1 egg in each ramekin. Sprinkle with more sea salt and pepper.
- Bake for 20-30 minutes (smaller servings will be done faster). (Bonus--you can also put some bacon in another dish and bake for the same amount of time for perfect baked bacon! Very efficient breakfast!)
Serve hot with breakfast meat of choice--this is some of the bacon from our last hog share! This dish would also be good with some arugula and leftover chicken or burger patty. =)
Would also be great with a Mexican flavor--serve with chorizo and put salsa and avocado on top?? Or, green onion and Parmesan or goat cheese for a different flavor!