Spaghetti Squash Breakfast
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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!
For more delicious savory breakfasts, try our chorizo shakshuka and Spanish baked eggs.
You've probably never considered eating spaghetti squash for breakfast, but one bite of this delicious baked eggs recipe and you'll be convinced! Just pop the squash into the oven while you make the sauce, then nestle in the eggs and bake until they're set. Serve it up with some crusty buttered toast for a delicious and nutritious low-carb meal that's ready in under an hour!
Ingredients needed
This high-protein spaghetti squash breakfast casserole is packed with healthy and flavorful ingredients. Here's everything you need to make it:
- Spaghetti squash: we manage to include the flesh of a whole large baked spaghetti squash in the sauce. It's low in calories but high in vitamins, minerals, and fiber. What a great way to start the day!
- Olive oil: or another neutral oil, for sautƩing.
- Onion + garlic: the classic mix of onion and garlic give the sauce a pungent flavor base.
- Anchovies: anchovies add a rich umami flavor to the sauce. To keep it vegetarian, you can skip them and add a bit more salt or a splash of soy sauce instead.
- Tomato paste + crushed tomatoes: tomato paste amplifies the bold tomato flavor while the crushed tomatoes make up the bulk of the sauce.
- Balsamic vinegar: a small amount of balsamic vinegar helps balance out the acidity from the tomatoes.
- Honey: honey sweetens up the sauce and also helps balance the acidity.
- Chili flakes + sea salt: chili flakes add a hint of heat and sea salt enhances all the amazing flavors.
- Eggs: of course this meal isn't complete without the eggs.
- Feta cheese, chopped parsley, and buttered toast: optional (but delicious), for serving. Use gluten-free bread or corn tortillas as an alternative.
How to make spaghetti squash breakfast
This breakfast casserole with spaghetti squash is delicious and impressive but it doesn't require any special kitchen skills or instructions. Here's how we make it in a couple of simple steps:
- Bake the squash halves in the oven, cut side down, until it's fork tender. Use a fork to pull out the squash strands in noodle-like strings.
- Make the tomato sauce by sautƩing the onion and garlic in a skillet. When they're caramelized, add the anchovies and tomato paste.
- Then add the crushed tomatoes, balsamic vinegar, honey, chili flakes, and a generous pinch of sea salt. Taste and adjust the seasonings if needed.
- Stir the cooked spaghetti squash into the sauce, make 6 little holes, and crack an egg into each one.
- Bake in the oven until the eggs are set and then serve with some freshly ground black pepper and any (or all) of the toppings. Yum!
What to serve with spaghetti squash breakfast
This savory breakfast spaghetti squash is a complete and hearty meal on its own, and can easily be enjoyed for lunch or dinner, too. It tastes amazing with cornbread muffins instead of toast, and pairs well with other breakfast recipes likeĀ some homemade sausage patties, a breakfast salad, or a green breakfast smoothie.
Recipe FAQs
Can I make it ahead of time?
Yes! To get a head start on this recipe, you can bake the spaghetti squash and make the sauce ahead of time. Store it in the fridge in a sealed container for up to 3 days until you're ready to use it. The eggs are best when cooked fresh.
Can I use a different type of squash instead?
Spaghetti squash has a unique noodle-like texture that works really well in this recipe. If you can't find it, you can use julienned zucchini squash. Just sautƩ it for a few minutes to soften it before adding it to the sauce.
How long do leftovers keep in the fridge?
Store any leftover baked eggs in the fridge in an airtight container for up to 3 days. Reheat them in the oven at 350 degrees Fahrenheit.
More spaghetti squash recipes
Spaghetti Squash Breakfast Recipe
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)
- Ā½ 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 ā not top to bottom.1 large spaghetti squash
- While the spaghettiĀ 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.2 tablespoons olive oil, 1 large onion, 4 cloves garlic, 3 anchovies, 2 tablespoons tomato paste
- 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.Ā Turn the element to low if the spaghetti squash is not yet ready.28 ounce can crushed tomatoes, 1 tablespoon balsamic vinegar, 2 teaspoons honey, Ā½ teaspoon chili flakes
- 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.6 large eggs
- 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.Optional for serving: feta cheese, chopped parsley, buttered toast
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our egg recipes and our savory breakfast recipes!
Looks amazing! Making it tonight for a healthy spooky treat for my roommates. Happy Halloween !!!
This is the most delicious shakshuka recipe! Make it immediately!
Awww thanks, Jessica! So happy that you loved the recipe!
Iām doing this right now. It looks amazing. I may try keeping the spaghetti squash (after Iāve seprated the strands) in the shell for presentation purposes and covering with some Parmesan and Romano cheeses.
It would be so pretty presented in the spaghetti squash shells!!
I’m so obsessed with this recipe! I first made it for breakfast but have made it a few times for dinner, too. It’s so good!
So happy you’re loving it as much as we do!
Great recipe. So tasty. Will be making again. Was just browsing for a recipe using Spaghetti Squash as had 3 in the fridge also like a meat free day a few times a week. Thanks it was so good.
I’m so happy you liked it! I’ve got a few other spaghetti squash recipes here if you’re looking for inspiration for the other two. The carbonara is one of my favs. š
I absolutely love this recipe! I can’t get enough spaghetti squash — for breakfast, yes please!
It’s so good, isn’t it!? We’re planning on making this again tonight before we head out trick or treating!
Eggs in purgatory is one of my go-to recipes, but I’ve never tried adding spaghetti squash! Looks divine – can’t wait to try!
You definitely should! I love how it bulks it up without taking away from any of the flavor.
These look and sound amazing Kristen! I am salivating. You’re right – I definitely want to crumble some feta on top and break those perfect yolks with hot buttered bread and dive right in!
Thank you so much! It’s all about the soft eggs and buttered bread, isn’t it?
WOW! Amazing recipe! I add feta to a lot of my dishes, it brings SO MUCH flavor!
Thank you so much! I’m stoked to hear you like it!
This is one gorgeous skillet full of deliciousness! I could eat this everyday – and your daughter is adorable! She’s loving those eggs š
Thank you so much! It really is everything delicious. And yes … she’s crazy about eggs. Good thing cause they’re my go-to quick meal for her lol.