Spaghetti Squash Breakfast Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
235 kcal
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Course
Breakfast
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Cuisine
North American
Spaghetti Squash Breakfast Recipe
Description
Spaghetti Squash Breakfast Recipe begins by roasting the squash halves to tender, spaghetti-like strands. Meanwhile, a flavorful sauce is prepared by slowly caramelizing onions and garlic with anchovies, then adding tomato paste and crushed tomatoes. The sauce is seasoned with balsamic vinegar, honey, chili flakes, and sea salt, creating a slightly sweet and tangy base. After mixing the sauce with the squash strands, eggs are baked atop the dish until set, allowing the eggs to add richness.
The cooked squash maintains a tender texture reminiscent of pasta while absorbing the well-rounded tomato sauce. The inclusion of anchovies introduces subtle umami without overpowering. The optional feta and parsley garnish add fresh and creamy elements.
This hearty dish can be served with buttered toast to round out the breakfast. It suits anyone looking to include vegetables and eggs in a savory morning meal with textured vegetables as a base.
Ingredients
- 1 large spaghetti squash cut in half lengthwise and seeds removed
- 2 tablespoons olive oil
- 1 large onion finely minced
- 4 cloves garlic
- 3 anchovies
- 2 tablespoons tomato paste
- 28 ounce crushed tomatoes canned
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey omit for Whole30
- ½ teaspoon chili flakes
- salt to taste, sea salt
- 6 large egg
- feta cheese optional for serving, chopped parsley, buttered toast
- parsley
- buttered toast
Instructions
- Turn on your oven to 400 degrees Fahrenheit. Place the spaghetti squash halves face-up on a baking sheet and pop them into your oven. No need to preheat your oven. Bake for 30 minutes then remove the squash from your oven. Turn the oven temperature down to 350 degrees Fahrenheit. When they have cooled slightly, use a fork to remove the squash in spaghetti-like strings. Work from side to side to do this - not top to bottom.
- While the spaghetti squash is roasting, prepare the tomato sauce. Heat the oil in a large, ovenproof skillet over medium heat. Add the onion and let it cook until it is golden and starting to caramelize, about 10 minutes. Add the garlic and (if using) the anchovies and cook for 1 minute. Add the tomato paste to the pan and cook for 2 minutes, stirring constantly.
- Add the crushed tomatoes to the pan and scrape off any brown bits on the bottom of the pan. Add the balsamic vinegar, honey (if using), and chili flakes and let the sauce cook for at 10 minutes. Generously season to taste with sea salt. Turn the element to low if the spaghetti squash is not yet ready.
- Stir the spaghetti squash into the tomato sauce, reserving a handful to scatter on top. Make 6 wells in the sauce, being careful not to let the bottom of the pan show in any of the wells. Crack an egg into each well then scatter the reserved spaghetti squash around the pan.
- Put the pan into your oven and let it cook for 5 minutes. If the whites have not set, leave them in for another minute. Watch them closely as it is very easy to overcook them. It is better to have soft set egg whites to mix into the sauce rather than over cooked yolks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 235kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 322mg | 13% |
| Potassium | 744mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 19mg | 21% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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