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!
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.