Ingredients
Scale
- 1 medium spaghetti squash
- 4 large eggs
- 1 cup mixed veggies (e.g., bell peppers, spinach, onions)
- 1 cup shredded cheese (e.g., cheddar, mozzarella)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle with olive oil and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet and roast for about 30-40 minutes, or until tender.
- While the squash is roasting, sauté the mixed veggies in a pan until they are soft.
- Once the squash is cool enough to handle, use a fork to shred the flesh into strands.
- In each spaghetti squash half, layer the sautéed veggies, crack an egg on top, and sprinkle with cheese.
- Return to the oven and bake for an additional 15-20 minutes, or until the eggs are set and the cheese is melted.
- Serve warm and enjoy!
Notes
For a quicker breakfast option, use microwavable steam bags of pre-cut vegetables. You can also use pre-cooked spaghetti squash if you’re short on time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg