Are you tired of boring, carb-heavy breakfasts that leave you feeling sluggish? Get ready to revolutionize your morning meal with this incredible Low Carb Spaghetti Squash Breakfast Casserole that's not just healthy, but mind-blowingly delicious! Imagine a breakfast that combines the comfort of a hearty casserole with the nutritional punch of vegetables, protein, and zero guilt. This recipe is about to become your new breakfast obsession, proving that eating low-carb can be both exciting and satisfying.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Low Carb
Serves: 6 servings
Ingredients
- 1 medium spaghetti squash
- 6 large eggs
- 1 cup shredded cheese
- 1/2 cup cooked sausage, crumbled
- 1/4 cup green onions, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your casserole cooks evenly and thoroughly.
- Prepare the spaghetti squash by cutting it in half lengthwise. Scoop out the seeds and stringy insides using a spoon. Place the two halves cut-side down on a baking sheet lined with parchment paper.
- Roast the spaghetti squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and can be easily shredded with a fork. You can check for doneness by inserting a fork into the flesh; it should feel soft.
- While the squash is roasting, cook the sausage in a skillet over medium heat until browned and cooked through. Break it into crumbles as it cooks. Once done, remove from heat and set aside.
- In a large mixing bowl, crack the 6 large eggs and whisk them until well beaten. Add the shredded cheese, crumbled sausage, chopped green onions, salt, and black pepper to the bowl. Mix everything together until evenly combined.
- Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Using a fork, scrape the flesh of the squash to create spaghetti-like strands. Transfer the strands into the mixing bowl with the egg mixture and stir until everything is well combined.
- Grease a 9x13-inch baking dish with cooking spray or a little olive oil. Pour the spaghetti squash and egg mixture into the greased dish, spreading it out evenly.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the eggs are set and the top is slightly golden. You can check for doneness by inserting a knife in the center; it should come out clean.
- Once cooked, remove the casserole from the oven and let it cool for a few minutes before slicing. Serve warm, garnished with additional green onions if desired.
Tips
- Squash Selection: Choose a medium-sized spaghetti squash that feels heavy for its size, indicating it's fresh and moist.
- Roasting Hack: To make squash roasting easier, pierce the skin with a fork a few times and microwave for 2-3 minutes before cutting. This softens the squash and makes it easier to slice.
- Moisture Control: After scraping the squash, let the strands sit on a paper towel for a few minutes to absorb excess moisture. This prevents your casserole from becoming watery.
- Cheese Variation: Experiment with different cheese types like sharp cheddar, pepper jack, or a blend to add more flavor complexity.
- Make-Ahead Friendly: You can prepare this casserole the night before and refrigerate. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Protein Swap: Feel free to substitute sausage with bacon, ham, or even vegetarian protein like tofu crumbles.
- Serving Suggestion: Top with fresh herbs, a dollop of Greek yogurt, or a sprinkle of hot sauce for extra zest.
Nutrition Facts
Calories: 199kcal
Carbohydrates: g
Protein: g
Fat: 15g
Saturated Fat: g
Cholesterol: 340mg
