5.0 from 75 votes
Spaghetti Squash Breakfast Recipe
This spaghetti squash breakfast with baked eggs is an easy and healthy meal with tons of flavor. The eggs are nestled into a bold, umami-rich sauce, then topped with feta cheese and parsley. Serve it with buttered toast for one incredible savory meal you can enjoy any time of day!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 235 kcal
Course:
Breakfast
Cuisine:
North American
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 can crushed tomatoes
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey omit for Whole30
- ½ teaspoon chili flakes
- sea salt to taste
- 6 large eggs
- Optional for serving: feta cheese, chopped 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.
Cup of Yum
Nutrition Information
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
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
187mg
(62%)
Sodium
322mg
(13%)
Potassium
744mg
(21%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
880IU
(18%)
Vitamin C
19mg
(21%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 235
% 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.