Spaghetti Squash Breakfast
A nutritious and flavorful alternative to traditional breakfast options, this spaghetti squash breakfast combines eggs and cheese for a hearty morning meal.
Ingredients
Main Ingredients
- 1 medium spaghetti squash Choose a firm spaghetti squash.
- 2 pieces eggs Fresh, large eggs work best.
- 1/2 cup grated cheese Use Parmesan or mozzarella.
- to taste salt and pepper Adjust according to preference.
Optional Ingredients
- to taste optional seasonings Garlic powder, Italian herbs for extra flavor.
- cooking oil or butter For sautéing.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil inside the squash halves and season with salt and pepper.
Roasting
- Place the squash halves, cut side down, on a baking sheet and roast for about 30-40 minutes until tender.
- Once done, use a fork to pull out the strands of squash.
Cooking
- In a skillet over medium heat, add cooking oil or butter.
- Once hot, add your spaghetti squash strands to the skillet and sauté for a few minutes until warmed through.
- Push the squash to one side of the pan.
Eggs and Cheese
- Crack the eggs into the pan and scramble them on the other side until cooked through.
- Sprinkle the grated cheese over the mixture and season with optional spices.
Serving
- Plate your spaghetti squash breakfast and enjoy!
Notes
Experiment with toppings, make it meal prep friendly, or add nuts for crunch.