Years ago I experimented with throwing in some leftover spaghetti squash into an omelet. I found out that spaghetti squash goes really well with eggs and since then I have not hesitated in using it in breakfast recipes.
Roasting your Spaghetti Squash
This recipe utilizes leftover spaghetti squash that has been roasted. You can definitely make this recipe all on its own — but the spaghetti squash will need to be prepared first. To do this, preheat your oven to 400 degrees. After scooping out the seeds from the cavities of your squash, rub the inside flesh lightly with some olive oil. Place the squash halves flesh side down on a parchment-lined baking sheet. Roast in the oven for approximately 40 minutes. You can test its doneness by pressing lightly on the skin, if you are easily able to do this then your squash is ready. You’ll smell it too, right before it is done it will smell slightly sweet. Allow it to cool slightly and then use a fork to scrape the inside out. This recipe only requires 3 cups of cooked squash — that will be about one of the roasted halves. Use the other one for something else and make those meals stretch!
Now on to your breakfast pizzas! You’re going to have to cut me a bit of slack on this one — are they really pizzas? Ummm…no, I guess not! They don’t have any sauce, and well, they’re not crispy. But hey, for a great recipe’s sake at a good title — you’ll have to humor me on this one. They look like little individual pizzas, and that was enough for me.
- 3 cups prepared spaghetti squash (see above)
- 5 eggs, divided
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- Salt & pepper to taste
- 2 tbsp. coconut flour
- 4 strips of bacon, chopped
- 1/2 cup mushrooms, sliced
- 1 cup spinach, chopped
- 1/2 cup cheese, grated (any grassfed variety will do)
- Preheat oven to 400 degrees.
- Combine the squash, 1 egg, basil, oregano, salt & pepper in a mixing bowl. Using a fork make sure that it is well blended and the squash is broken up.
- Add the coconut flour and continue mixing — you will notice the squash will dry out a bit which is what you want.
- Divide the spaghetti squash into 4 equal portions, and using your hands pat them down into circles that are about 4″ in diameter. Place them on a parchment-lined baking sheet.
- Bake the spaghetti squash for 15 minutes. Then, you will flip them with a spatula and continue cooking them for another 10 minutes.
- Meanwhile, fry your bacon over medium in a small skillet. Once it is browned, use a slotted spoon to remove it from the skillet and place it in a bowl.
- Add the sliced mushrooms to the same skillet with the reserved bacon fat. Sauté the mushrooms until they are slightly tender. About 3 minutes. Add them to the bowl with the bacon.
- Add the chopped spinach to the bowl with the bacon and mushrooms. Toss it until it is slightly wilted.
- Remove the crusts from the oven and top them with the bacon/spinach mixture, then the grated cheese.
- Be sure to leave a small depression in the middle of your toppings so that your egg will fit nicely. Gently crack an egg over each pizza. Some of the white may roll off your crust, but that’s perfectly okay! Sprinkle the eggs with a little more salt and pepper to your liking.
- Put the pizzas back in the oven and cook for 8-10 minutes, or until the egg whites are set and the yolks are slightly runny.