Just picture yourself waking up to the enticing scent of roasted spaghetti squash and the sizzle of freshly prepared veggies. Each taste of the sweet and savory squash is balanced by the tanginess of cherry tomatoes and the earthiness of wilted spinach on your taste buds. Next to it, a perfectly cooked egg perches atop this nest of goodness, its yolk rich and velvety, waiting to be broken, cascading its golden warmth throughout the dish.
Best part? This recipe is super easy to make, which is perfect for those lazy weekends!
How to Make Spaghetti Squash with Eggs for Breakfast
Here’s what you need for this delicious recipe:
- 1 medium spaghetti squash
- 4 large eggs
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup onions, finely chopped
- 1/4 cup bell peppers, diced
- 1/2 cup cooked breakfast sausage or bacon, crumbled (optional for added protein)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- Salt and black pepper, to taste
- Olive oil
- Fresh herbs like parsley, Italian seasoning, or chives for garnish (optional)
Step-by-Step Instructions on Breakfast Spaghetti Squash
Step 1: First thing is to preheat the oven to 400°F (200°C).
Step 2: While the oven is warming up, slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon – then drizzle some olive oil and season it with salt and pepper.
Step 3: Place the seasoned and cut squash cut-side down on the baking sheet and roast for 30-40 minutes, or until it’s fork tender – you can double check with a fork every so often.
Step 4: Once it’s all done and tender, take it out and let it cool off slightly, then use the fork to scrape out the spaghetti-like strands – set enough for your servings aside.
Step 5: Meanwhile, heat a skillet with a little olive oil over medium-high heat and sautée onions and red bell peppers until softened.
Step 6: Once you can smell that aroma of sauteed onions, add the spinach and cherry tomatoes, cook it until the spinach is fully wilted – at this point, if you like cooked sausage, bacon, or anything similar, add it as well!
Step 7: Stir in the spaghetti strands and mix it all really well – season with salt and pepper to taste.
Step 8: Create small spaghetti squash egg nests in the squash mixture and carefully crack an egg into each well – then cover the skillet with a lid and let it cook until the eggs are done to your liking.
Tip: If you like over-easy or soft yolks, cook it for about 5-7 minutes.
Step 9: If you love cheese, sprinkle some shredded cheese over the top and cover it again until the cheese melts.
Lastly, garnish with fresh herbs, some additional salt and pepper if needed, and serve it hot directly from the skillet for a family-style breakfast (yes, just writing about this makes my mouth water!).
If you’re feeling extra fancy, roast some seasoned potatoes in the oven or air-fryer with it!
Don’t have a skillet available? Here’s an alternative way to cook it:
Step 1: Preheat the oven to 375°F (190°C).
Step 2: Meanwhile, transfer the spaghetti squash and vegetable mixture back into the squash halves.
Step 3: Add an egg on top and sprinkle each half with cheese.
Step 4: Bake the halves in the oven at 375°F (190°C) until the eggs are set and the cheese is melted, about 10-15 minutes – enjoy it!
Expert Tips
While a perfect way to make one of these spaghetti squash recipes doesn’t exist, these tips will help you get pretty close!
- Don’t over-toast your spaghetti squash or they will get mushy – the ideal texture is tender with a slight bite, kind of like pasta al dente.
- Season as you build the layers of vegetables when adding them, that way you incorporate every aspect – you don’t want to overseason it.
- To control the eggs better, crack them into individual cups before adding them to the skillet.
- Remove the skillet from the heat when the eggs are almost done and close it with the lid, they will continue cooking in the heat under it.
- Yes yes, cheddar cheese and mozzarella are the classic choices, however, don’t be afraid to experiment with other ones like Gouda for a smoky flavor or goat cheese for tanginess.
- Use fresh spinach over frozen ones, otherwise it’ll turn out more watery
- Other things to add: Kale, mushrooms, asparagus, or nuts
- Garnish with fresh herbs, such as parsley, chives, or basil
What to Serve this Dish With
This dish will go perfectly with any of these dishes:
- Appetizer – Italian bruschetta
- Side dish – Roasted potatoes or hash browns
- Dessert – Panna Cotta
- Wine – Prosecco for a sparkling wine, Sauvignon Blanc for a white wine, Chardonnay for red wine
Frequently Asked Questions (FAQs)
Here are some common questions people ask when wanting to make this recipe! If you have other ones, feel free to ask them below!
How to cook spaghetti squash for a breakfast bowl?
First, preheat your oven to 400°F (200°C), then cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes until the flesh is easily shredded with a fork.
Can you make spaghetti squash breakfast bowls ahead of time?
Yes! The beauty of this recipe is that you can roast the spaghetti squash and prepare the filling ahead of time – just store them separately in the refrigerator and assemble the bowls when you’re ready to eat. To warm it up, you can either put it back in the oven for a bit or in the skillet before adding the egg and cheese topping.
What are some healthy toppings for spaghetti squash breakfast bowls?
Here are some healthy toppings suggestions:
- Sautéed spinach
- Tomatoes
- Avocado slices
- Turkey bacon
- Mushrooms
- Tofu
- Black
- Lettuce on the side
- Kale
- Green onion
How to store leftover spaghetti squash breakfast bowls?
Store any leftovers in an airtight container in the fridge – next time, reheat in the microwave or oven until it’s warm enough and add some fresh toppings after reheating it to get the best flavor.
Print
Best Spaghetti Squash Breakfast Recipe with Eggs
Ingredients
- 1 medium spaghetti squash
- 4 large eggs
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup onions, finely chopped
- 1/4 cup bell peppers, diced
- 1/2 cup cooked breakfast sausage or bacon, crumbled (optional for added protein)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- Salt and black pepper, to taste
- Olive oil
- Fresh herbs like parsley, Italian seasoning, or chives for garnish (optional)
Instructions
- First thing is to preheat the oven to 400°F (200°C).
- While the oven is warming up, slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon – then drizzle some olive oil and season it with salt and pepper.
- Place the seasoned and cut squash cut-side down on the baking sheet and roast for 30-40 minutes, or until it’s fork tender – you can double check with a fork every so often.
- Once it’s all done and tender, take it out and let it cool off slightly, then use the fork to scrape out the spaghetti-like strands – set enough for your servings aside.
- Meanwhile, heat a skillet with a little olive oil over medium-high heat and sautée onions and red bell peppers until softened.
- Once you can smell that aroma of sauteed onions, add the spinach and cherry tomatoes, cook it until the spinach is fully wilted – at this point, if you like cooked sausage, bacon, or anything similar, add it as well!
- Stir in the spaghetti strands and mix it all really well – season with salt and pepper to taste.
- Create small spaghetti squash egg nests in the squash mixture and carefully crack an egg into each well – then cover the skillet with a lid and let it cook until the eggs are done to your liking.
Tip: If you like over-easy or soft yolks, cook it for about 5-7 minutes.
- If you love cheese, sprinkle some shredded cheese over the top and cover it again until the cheese melts.
Lastly, garnish with fresh herbs, some additional salt and pepper if needed, and serve it hot directly from the skillet for a family-style breakfast (yes, just writing about this makes my mouth water!).
