Spaghetti Squash Breakfast Bake

by Sheri on October 2, 2012

Here is another great recipe that I found on a blog that I read PaleOMG.  It is great for a grab and go breakfast since you can eat it cold and it still tastes great!

This recipe does take a few steps to make but I think it is worth the time.  Besides I love everything about it! Eggs…GOOD!  Sweet Potatoes…GOOD! Spaghetti Squash…GOOD!

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Paleo Spaghetti Squash Breakfast Bake

Ingredients

  • 8 eggs, whisked
  • 1 sweet potato, shredded
  • 1 sweet onion, finely diced (I put it through the food processor with the sweet potato)
  • 1 spaghetti squash, halved and seeds removed
  • 1 tablespoon tarragon
  • 1 tablespoon thyme
  • 1 tablespoon parsley
  • 1 tablespoon garlic powder
  • salt and pepper, to taste
  • 1 tablespoon fat (I used coconut oil)
  • Instructions

    Preheat your oven to 425.

    Cut your spaghetti squash in half. Spoon out the seeds and discard. Don’t be afraid to put some back into it.

    Place spaghetti squash cut-side down on a cookie sheet. Bake for around 20-25 minutes of until spaghetti squash is soft to the touch. It should give a little.

    While your spaghetti squash bakes, crack all your eggs into a bowl and whisk together.

    Then shred your sweet potato. I used the wonderful shredding attachment on my food processor.

    Now you can either send your onion through the food processor or chop it yourself.

    After they are done shredding away, add your fat source to a large skillet over medium-high heat. Plop in your sweet potato and onions and cover to let cook down.

    Randomly flip the sweet potatoes and onions and stir them up a bit to be sure they don’t stick to the bottom of the pan or been. Keep covered until the sweet potatoes are soft and delicious.

    Remove from heat.

    Your spaghetti squash should be done at this point, so take it out of the oven and use a fork to remove the threads. Add them directly to your egg mixture.

    Turn your oven down to 400 degrees.

    Then throw your sweet potato and onion mixture in the bowl with your eggs and spaghetti squash and add all your seasonings.

    Mix together. Add some salt and pepper as need.

    Now grease an 8×8 glass baking dish. Pour your egg mixture in the dish.

    Bake your egg casserole for around 25-30 minutes. It is dense so make sure it is cooked all the way through before you pull it out to rest. I checked it out by pulling it out of the oven and poking at the middle part of the egg dish. If my finger sunk in, it wasn’t done. You will know it is done when the eggs bounce back at you.

    Let sit for 5+ minutes to cool and meld all together. I even ate this cold the next day.

    Or warmed up with spicy salsa on top!

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    Yum!

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