1. First thing is to preheat the oven to 400°F (200°C).
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.
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.
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.
5. Meanwhile, heat a skillet with a little olive oil over medium-high heat and sautée onions and red bell peppers until softened. 
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!
7. Stir in the spaghetti strands and mix it all really well – season with salt and pepper to taste.
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.

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!).