Paleo Spaghetti Squash Breakfast Bake
- Carbohydrate 130.257200015198 g
- Cholesterol 1488.96 mg
- Fat 95.2535851100644 g
- Fiber 8.27329989136969 g
- Protein 57.3304850038333 g
- Saturated Fat 19.1524430143187 g
- Serving Size 1 1 Recipe (1872g)
- Sodium 839.328072924199 mg
- Sugar 121.983900123829 g
- Trans Fat 10.5215560053865 g
- Calories 1543 calories
Step-by-step
- Preheat your oven to 425(F).
- Cut your spaghetti squash in half. Spoon out the seeds and discard. Don’t be afraid to put some back into it.
- Place spaghetti squash cut-side down on a cookie sheet. Bake for around 20-25 minutes of until spaghetti squash is soft to the touch. It should give a little.
- While your spaghetti squash bakes, crack all your eggs into a bowl and whisk together.
- Then shred your sweet potato. I used my always wonderful shredding attachment on my food processor. YOU STILL HAVEN’T BOUGHT A FOOD PROCESSOR?? Jesus. Buy one.
- Now you can either send your onion through the food processor or chop it yourself. Think about how easy your life could be if you sent it through a food process. There ya go.
- After they are done shredding away, add your fat source to a large skillet over medium-high heat. Plop in your sweet potato and onions and cover to let cook down.
- Randomly flip the sweet potatoes and onions and stir them up a bit to be sure they don’t stick to the bottom of the pan or been. Keep covered until the sweet potatoes are soft and delicious.
- Remove from heat.
- Your spaghetti squash should be done at this point, so take it out of the oven and use a fork to remove the threads. Add them directly to your egg mixture.
- Turn your oven down to 400(F) degrees.
- Then throw your sweet potato and onion mixture in the bowl with your eggs and spaghetti squash and add all your seasonings.
- Mix together. Add some salt and pepper as need.
- Now grease an 8×8 glass baking dish. Pour your egg mixture in the dish.
- Bake your egg casserole for around 25-30 minutes. This b*tch is dense so make sure it is cooked all the way through before you pull it out to rest. I checked it out by pulling it out of the oven and poking at the middle part of the egg dish. If my finger sunk in, it wasn’t done. Obv. It should bounce back at you. Like fluffy eggs do. Rhymer, that I am.
- Let sit for 5+ minutes to cool and meld all together. I even ate this cold the next day.
Golden ribbons of roasted spaghetti squash suspended within a firm, protein-dense egg custard offer a surprisingly hearty texture without any grains. Roasting the squash cut-side down traps steam inside the cavity, softening the flesh evenly so the fork easily pulls out long, translucent strands. Shredding raw sweet potato and onion directly into the mix provides natural moisture and subtle sweetness, balancing the savory profile of garlic powder, parsley, thyme, and tarragon.
Managing Equipment and Thermal Density
Shredding root vegetables requires mechanical assistance if manual grating proves too tedious, though a standard box grater yields identical results. Baking this dense casserole in an 8x8 glass dish requires setting the oven to 400 degrees Fahrenheit for 25 to 30 minutes. Testing doneness involves pressing the center; a resilient bounce indicates the eggs have fully set throughout the thick interior, while a depression means it needs additional minutes.
- Allow the baked casserole to rest for at least five minutes before slicing to let the internal proteins finish firming up.
- Store leftover portions tightly sealed in the refrigerator for up to three days, noting that slices maintain their structural integrity even when eaten cold.
