Wednesday, October 1, 2014

PaleOMG's Breakfast Spaghetti Squash Bake

I have a spaghetti squash problem of sorts. Every time I see it I have to buy it. With no recipe in mind this time around, I found inspiration from one of my favorites: Julee from PaleOMG. I've never made spaghetti squash for breakfast, and just happened to have all of the necessary ingredients on hand.

This one couldn't be easier to throw together, especially if you use your food processor to grate the sweet potato and chop the onion. I will definitely be making this again, but next time will include some sausage and baby spinach to boost up the flavor and nutrition.

PaleOMG's Breakfast Spaghetti Squash Bake
adapted from PaleOMG

1 spaghetti squash, halved and seeds removed
1 sweet potato, shredded
1 medium onion, finely diced
1 tbs. coconut or olive oil
8 eggs, whisked
1 tbs. dried thyme
1 tbs. garlic powder
1 tbs. Mural of Flavor (it's a spice blend from Penzey's Spices, you can use whatever flavors/spices you like)
salt & pepper, to taste

Preheat oven to 425. Place spaghetti squash cut side down on a baking sheet covered with tin foil. Bake for 25 minutes or until the squash is soft to the touch.

Allow to cool and reduce oven temp to 400.

Meanwhile, heat oil in a large skillet over medium heat. Add sweet potatoes and onion, lower the heat and cover. Cook until both are softened, stirring occasionally. Season with a little salt and pepper.

While potatoes and onion are cooking, whisk the eggs in a large bowl.

Using a fork, pull spaghetti squash into threads and add to bowl with eggs. Stir in sweet potato and onions. Season and mix well to combine.

Grease an 8x8 baking dish. Pour mixture into dish and bake for 25-30 minutes or until firm in the middle. Allow to sit for 5 minutes before cutting.

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