Breakfast Spaghetti Squash

• Facebook
• Twitter
• Instagram
• Pinterest

Fall is here and so are the winter squashes.  As I work on my fall meal plans, you will see that these vegetables start to appear more and more.  Today I’m having fun with some spaghetti squash and used it for my version of breakfast for dinner!  Take a freshly roasted squash, add some eggs and bacon and you Breakfast Spaghetti Squash.

Print

Breakfast Spaghetti Squash

It's breakfast for dinner with one of my favorite winter squashes. Roasted shredded spaghettis squash topped with poached eggs and bacon!

Course Main Course

Cuisine American

Diet Diabetic, Gluten Free, Halal, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Keyword Clean Eating, Dairy Free, Gluten Free, Nightshade Free, Nut Free, WW Friendly

Total Time 55 minutes

Servings 2

Calories 291kcal

Equipment

• Baking sheets, pot or skillet

Ingredients

• 1 spaghetti squash
• 5-6 slices bacon I used Butterball Turkey Bacon
• 4 eggs
• 1 tsp white vinegar
• 1/2 cup cheddar cheese optional
• green onion sliced, optional
• salt and pepper to taste

Instructions

• Preheat oven to 400 degrees.  Prepare two baking sheets, one must be rimmed.
• Cut squash in half and remove seeds.  Place squash cut side down on rimmed baking sheet.  Add a bit of water to the sheet.  Place in oven and cook for 45minutes or until soft. 
• Place bacon on baking sheet covered in parchment paper or sprayed with cooking spray. After squash has been in the oven for about 30 minutes, add bacon. 
• Remove squash from oven and let cool before shredding, allow bacon to continue cooking.
• Bring pot of water to a boil.  Crack eggs into small, individual bowls.
• When water is boiling, add a teaspoon white vinegar.  Add eggs, turn heat under pot off.  Allow eggs to cook for three minutes.  After three minutes, remove eggs from water and allow to drain on paper towel.
• Remove bacon from oven while eggs are cooking.
• Shred squash, removing some flesh if needed to make room for bacon and eggs. 
• Crumble bacon and spread half in squash.
• Top with eggs and remaining bacon.  Top squashes with additional garnishes like shredded cheese and green onions. 

Notes

This recipe is 7 Green and 3 Blue or Purple WW Points.  

Points are using turkey bacon and do not include garnishes.

Jump to nutritional information

Winter Squashes are here!

Fall is here and with it those wonderful fall squashes.  Acorn, butternut, spaghetti and more.  With the winter squashes becoming more abundant, and cheaper, I start switching away from their summer cousins zucchini and yellow squash.  Today I’m working with spaghetti squash

OK, so if you’re new to spaghetti squash, sorry to get your hopes up, it’s not exactly like spaghetti.  I was introduced to it in WW a while back because everyone was using it as a substitute for pasta.  If you’re looking to cut points, or carbs, or gluten and grains, it does make a decent substitute.  I used it at first instead of pasta, and it’s not bad, but then I started to have more fun with it.

It’s a big, round, sturdier vegetable, so you know where I went with it – boats!  With zucchini going out of season, it’s hard to find large pieces that work for bots, but stuffed spaghetti squash is great!  Actually, in some ways easier because you don’t have to hollow out the center.  Cutting it open, spaghetti squash is like butternut or a pumpkin – it’s got a hole filled with seeds that just need to be scooped out. 

Cooking Spaghetti Squash

For this recipe, the first thing to do is to prepare the spaghetti squash.  My preferred method is to cook it in the oven, but I’m going to include some other options in case one is more convenient for you. 

Oven method: heat oven to 400 degrees.  Cut squash in half and remove seeds.  Place squash cut side down on rimmed baking sheet.  Add a bit of water to the sheet.  Place in oven and cook for 45 minutes or until soft.  Remove and let cool before shredding.

Crock Pot:  Poke holes in squash with fork or paring knife and place in crock pot.  Cook on high for 1 hour per pound or 2 hours on low per pound.  Remove and let cool before shredding.

Instapot: Add one cup of water to the cooker and then set its steamer basket or a metal trivet inside the pot as well. Cut holes in squash with a knife (make about a dozen ½” slits) and place in Instapot.  Set for 15 minutes on high pressure and cook. When your 15 minutes is up, release the pressure and remove the squash. Give the squash at least 10 minutes to cool before halving and shredding.

Breakfast Spaghetti Squash

For my breakfast spaghetti squash I’m going to fill my boat with eggs and bacon, but you can fill it with whatever breakfast tastes you like.  When you cook your toppings might depend on how you cook your squash, and what’s going with it.  For this post, I’ll just detail how I do it.

Since I cook my spaghetti squash in the oven, the oven is already hot!  So I prepared a baking sheet with a piece of parchment paper.  I laid the bacon out on the paper and placed it in the oven once the squash had been in the oven for about 30 minutes.

Not only am I saving a little energy by using an already hot oven, but cooking bacon in the oven is really much better than frying it.  In the end it’s crispier, and really, who likes soggy bacon?  Plus cooking it on a wire rack or on paper will pull some of the fat away making it a little lighter.  Don’t get me wrong, fried bacon can still be great, and if you’re going to use the leftover grease, like I do in my shrimp risotto, by all means do it. But today, the oven is hot and parchment paper means no clean up, so oven is the way to go. 

Once I pull the squash out of the oven, I need to let it cool a bit before shredding, so that’s when I’ll do my eggs.  Personally, I think poached is the perfect way to top the boats.  I love the way that the runny yolk pours over the shredded squash.  If you’re not into poached eggs, prepare them however you’d like.

I’m going to get ready to poach my eggs by bringing a pot of water to a boil.  Crack the eggs into individual bowls.  This will make it easier to add them to the water later. 

While waiting for the water to boil, I’ll take a few minutes to start shredding the squash.  Spaghetti squash shreds easily.  Just take your fork and start scrapping the flesh.  I usually have a bowl nearby and put some of the flesh aside for lunch or a snack later.  Plus, you will need the space for the eggs and bacon.  As I shred, I add a little salt and pepper and mix it into the squash. 

Once the water is boiling, I add a little white vinegar to the water.  This is the trick to perfect poached eggs!  A touch of vinegar helps keeps the egg together.  Not a lot of vinegar, or your eggs will taste like vinegar, just a teaspoon or so.  Then gently pour eggs one by one into the pot of boiling water.  Once the eggs are in, turn the heat off, but keep the pot on the hot burner.  Allow the eggs to cook for three minutes.  Lay out some paper towels or napkins.  After three minutes, remove the eggs from the water with a slotted spoon or ladle and allow to drain briefly.

While eggs are cooking, remove the bacon from oven.  It should be nice and crispy.  Allow to cool briefly and crumble.  Sprinkle some of the bacon in the squash.  Carefully add the eggs to the squash boats.  Top with additional bacon.  You can add some additional toppings and garnishes if you like.  I usually like to top my breakfast spaghetti squash with some shredded cheese and green onions. Serve hot!

I am so glad winter squashes are here.  I am so excited to be sharing some of my favorite recipes in the upcoming clean eating and healthy balance meal plans.  Plus, I’ve just asked some fellow bloggers to let me know what their favorite winter squash recipes are.  I’ll do a round up of those soon, plus will be featuring them in upcoming Hoppin Meal Plans.  In the meantime, check out some of my other winter squash recipes like Butternut Risotto and Butternut Chicken Stew.

 Return to ingredients and instructions.

 Explore more recipes in our blog.