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Hello! I'm Suzannah, a serious DIYer. Follow along with my DIY fixer upper house renovations, sewing and crafty projects, real food recipes, and de-stressing goals.
I co-host the Your Home Story podcast and believe you can love your home just the way it is, AND have the power to design and make big changes to make it better.
I'm also the author of DIY Wardrobe Makeovers!
New mom to baby Otto born April 2018!

Winter veggie breakfast - baked eggs in spaghetti squash

I love getting veggies into my breakfasts, and I've been working on getting a balance of carbs, fat, and protein in all of my meals. So this weekend after I picked up these two cute small spaghetti squash, I came up with this perfect breakfast or brunch recipe featuring this winter veggie and baked eggs, which are so good but I don't often think to make! You could use whatever fave ingredients you have on hand to mix up the flavors, but this is a very basic herbed spaghetti squash with breakfast classics eggs and bacon. A great grain-free, gluten-free, Paleo, macronutrient-balanced breakfast!

Baked Eggs in Spaghetti Squash


Ingredients:

  • 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

    Instructions:


    1. 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).
    2. 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!)
    3. Preheat oven to 375 degrees.
    4. Add butter and spices to squeezed squash and mix. 
    5. 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.
    6. Put 2 eggs in the center of small squash bowls, or 1 egg in each ramekin. Sprinkle with more sea salt and pepper.
    7. 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!

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