Spaghetti Squash Breakfast Casserole

Spaghetti Squash Breakfast Casserole Recipe

Spaghetti Squash Breakfast Casserole

My favorite stoneware can be found here:

I am ALWAYS looks for some way to pack vegetables into our mornings. We are notorious around here for a strictly bacon and eggs breakfast. This spaghetti squash breakfast casserole does just that! With six different vegetables and protein it is the perfect paleo breakfast! This dish can be cooked the night before, cooled and refrigerated so that it can easily be sliced and reheated in the mornings!

Spaghetti Squash Breakfast Casserole
1 Spaghetti squash
1 pound ground breakfast sausage (ground pork works fine)
2 cups chopped fresh bell peppers
1/4 cup chopped red onions
1 cup chopped mushroom (OPTIONAL)
2 cups chopped kale
Sliced tomatoes for topping (OPTIONAL)
4 eggs
Salt and pepper to taste


First thing first… cook the spaghetti squash.
Sauté the onions, pork, peppers until cooked and tender. Set aside.
Pull apart the insides of the squash with a fork. Set aside.
Mix all ingredients together thoroughly.
Pour into a 8×8 or 9×9 baking dish.
Bake at 375 degrees for one hour. Stoneware can be found here:
The dish is ready when the center is firm and set-up.
Cool for about 5 minutes and slice and serve!


Feel free to add or take away any of the vegetables! Kale works great in our family and I love that it does not have a lot of liquid in it after it is cooked. Did you decide to make this? Come back and tell us if you liked it!


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