I love starting the day with veggies. It always makes me feel energized vs a little sluggish which can sometimes happen with a super sweet breakfast. Not that I don’t love some banana bread in the morning haha.

The nice thing about this recipe is there is a ton of leftovers. I only made 1 squash boat so I saved a bunch of the spaghetti squash for leftovers. You can make so many recipes with the leftovers like my spaghetti squash fritters.

Recipe Steps:

First, cut the spaghetti squash in half. If it’s too tough to slice in half, you can microwave it for a few minutes. Then it’ll be a little softer and easier to cut. I microwaved mine about 3 minutes and used a large knife.

Next, take a spoon and scoop out the center. Put the seeds in a separate bowl and you can roast them too if you want.

Place face down on a greased baking sheet and bake for 30 minutes.

Take a fork and pull the ‘spaghetti’ out of the squash and kind of fluff it up.

Add your toppings in. First I added kale and mushrooms before making a hole in the middle and cracking the egg in. You could do two eggs also.

Bake for an additional 20 minutes then top with avocado and salsa if that’s what you like. Sriracha would also be so tasty on this! Hope you enjoy this breakfast spaghetti squash

Other Spaghetti Squash Recipes:

BBQ Chicken Spaghetti Squash

Spaghetti Squash Fritters

Chicken Fajita Spaghetti Squash

Breakfast Spaghetti Squash Recipe:

Breakfast Spaghetti Squash

An easy whole30 breakfast that’s easy, gluten free, and paleo. Stuffed with veggies and topped to perfection with avocado. A healthy brunch and breakfast option. An easy whole30 recipe. #whole30recipes #paleobreakfast

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Ingredients

1 Large spaghetti squash

1 egg

1/4 cup mushrooms

1/4 cup kale

1/2 avocado

Method

1- Preheat oven to 425F.
2- Cut a spaghetti squash in half. I always microwave mine for about 3-4 minutes to soften it so I can actually cut it lol.
3- take a spoon and scoop out the seeds in the middle. You can clean these and coat with a little oil and salt and pepper and roast them too
4- place the squash face down on a greased baking sheet and bake for 30 minutes
5- remove and pull the spaghetti squash with a fork. I only made one side of the squash and saved the other half.
6- make a hole in the spaghetti squash and add some kale, mushrooms, and then crack an egg in.
7- bake for 20ish more minutes, until the whites are done.
8- top with avocado + salsa
9- save leftover spaghetti squash for other recipes!

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