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!

Recipe Name
Spaghetti Squash Breakfast Casserole
Published On
Preparation Time
Cook Time
Total Time
Average Rating
2.5 Based on 75 Review(s)

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  1. Elizabeth says:

    Well, I’m officially going to have to be on the hunt for spaghetti squash out here! This would be so easy to make up on a Sunday night and have breakfast throughout the week! We are a bacon and eggs family too, and that gets boring sometimes (although it’s always delicious!). Thanks for sharing this one! Pinned, and shared over here!
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    • Jill says:

      Logan – I am not sure if you have tried this yet. I made a double batch and froze half of it in individual servings. I reheated it in the oven, and it was great! Not soupy at all.

    • kara says:

      I was going to precooked the sausage, peppers, onions and mushrooms and make freezer packs that I thaw in the fridge two night before while I bake the squash (plus an extra for dinner). Then at the next dinner bake it. Then eat cold the following morning.

  2. Vickie says:

    One of the pictures looks like it has cheese on top, is that the spaghetti squash that was placed after removing from the oven? Also, what is the yellow at the bottom, is that a yellow bell pepper?

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  4. Jennifer Michelle Bissonnette says:

    Wow! I made this last night, had some for breakfast today. I can’t believe how tasty it is! The squash has a shredded potato taste and consistency. I will definitely make this again. Thanks for sharing!

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