If your household is anything like mine, spaghetti squash has a bad rep. But give these oven roasted spaghetti squash breakfast baskets a try and maybe, just maybe people may just chill on the spaghetti squash hate train.
Good lord it has been a whirl wind these past few weeks! I gave notice at my current job to begin an exciting new role with another company. I’m super stoked. The job duties sound challenging, but fun, and the company is amazing. I’ll get more into that coming up though. I also chopped off about two rulers length of hair. Literally, my hair touched my butt and now goes just past my chin. AND THEN, per my latest and greatest blog posts you saw I was in Thailand. Guys, I’m not freaking kidding. I had 5 days notice, I literally was in Thailand. Don’t worry you can get all the dets here.
Anyone that knows me, knows that this is a lot of stimulus at once for me. Que the random crying and hyperventilating from excitement….. I’m serious, that happens sometimes. While this is all happening, I was desperately trying to come up with something delicious from just what I had in my pantry. Vwa La (Is there a correct way to spell that?)
Oven roasted spaghetti squash? Well, It’s the only way to do it.
I regularly pick up spaghetti squash on my weekly runs, because it’s so versatile. Usually I will pick up two and roast them in the oven. Oven roasted spaghetti squash is the best thing for meal prep. I use 3/4’s of the oven roasted spaghetti squash for a dinner dish. Then I’m left to do whatever for with the last part. Usually I try to do a breakfast item. Which is where my inspiration came from for these oven roasted spaghetti squash breakfast baskets. Moral of the story? Add spaghetti squash to your breakfast cart next time you are at the supermarket!
Oven Roasted Spaghetti Squash Breakfast Baskets
Ingredients
- 1 Spaghetti Squash, cut in half lengthwise and remove seeds
- 8 Slices of Nitrate-Free Bacon, cooked and chopped
- 3 tbsp, Sun Dried Tomatoes
- 1 cup Spinach, chopped
- 1 tbsp Garlic, minced
- 4 Eggs
- Salt and Pepper, To Taste
- Optional: Cheese of Choice, Chopped Parsley
Instructions
Preheat Oven to 375 degrees
To prepare your spaghetti squash, brush olive oil on the inside and sprinkle salt and pepper
Place cut side down onto baking sheet
Roast in oven for about 40 minutes, your squash will be done when you poke the top and it seems soft
If it hasn't finished cooking yet continue to cook checking every 5 minutes until done
You will need to allow the squash to cool until you are able to handle it
Using a fork remove the insides. by scraping It should slightly resemble spaghetti.
I usually cook spaghetti squash in bulk and save the rest to use for whatever during the week!
If you have precooked your spaghetti squash, preheat oven to 375 degrees
To assemble your egg bake, you can use individual ramekins like I did to do personal bakes, or you can use a casserole dish to combine for a shared bake
In whichever bake ware you are using, you will add all the ingredients except the eggs and the cheese (if you would like)
If you are doing personal bakes, make sure to evenly distribute in each ramekin
Create little holes the size of doughnut holes, crack your eggs into these holes
If you are using cheese, sprinkle some on top
Cook in oven and start to check after 10 minutes
Depending on how done you want your egg is how long you will want to cook it
You can test this by just feeling the yolk to see if it is set to your liking
When finished sprinkle with parsley and enjoy!
2 Comments
The Foodie Journey
April 26, 2018 at 12:59 amThat looks like such a simple yet delicious meal!
Kathryn Van Prooyen
April 26, 2018 at 2:11 amI have never tried spaghetti squash, but this I will try anything once. Sounds delicious, so definitely will be making this. Thanks so much for sharing.!