Dee's Support Circle Forum
Sign up Latest Topics
 
 
 


Reply
  Author   Comment  
TannerB

Avatar / Picture

Super Moderators
Registered:
Posts: 541
Reply with quote  #1 
Spaghetti Squash Breakfast Bake

Ingredients
  • 8 eggs, whisked
  • 1 sweet potato, shredded
  • 1 sweet onion, finely diced
  • 1 spaghetti squash, halved and seeds removed
  • 1-3 cups fresh spinach leaves (washed)
  • 1 tablespoon tarragon
  • 1 tablespoon thyme
  • 1 tablespoon parsley
  • 1 tablespoon garlic powder
  • sea salt and pepper, to taste
  • 1 tablespoon extra virgin coconut oil + more for greasing dish
Instructions
  1. Preheat your oven to 425.
  2. Cut your spaghetti squash in half. Spoon out the seeds and discard. Don’t be afraid to put some back into it.
  3. 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.
  4. While your spaghetti squash bakes, crack all your eggs into a bowl and whisk together.
  5. Then shred your sweet potato. I used my always wonderful shredding attachment on my food processor.
  6. Now you can either send your onion through the food processor or chop it yourself.
  7. After they are done shredding away, add your extra virgin coconut oil  to a large skillet over medium-high heat. Plop in your sweet potato,onions and spinach cover to let cook down.
  8. Randomly flip the sweet potatoes,onions and spinach stir them up a bit to be sure they don’t stick to the bottom of the pan . Keep covered until the sweet potatoes are soft and delicious.
  9. Remove from heat.
  10. 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.
  11. Turn your oven down to 400 degrees.
  12. Then throw your sweet potato,onion and spinach mixture in the bowl with your eggs and spaghetti squash and add all your seasonings.
  13. Mix together. Add some sea salt and pepper as need.
  14. Now grease an 8×8 glass baking dish with coconut oil. Pour your egg mixture in the dish.
  15. Bake your egg casserole for around 25-30 minutes. This dish 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.
  16. Let sit for 5+ minutes to cool and meld all together. I even ate this cold the next day.


__________________
Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
Previous Topic | Next Topic
Print
Reply

Quick Navigation:

Easily create a Forum Website with Website Toolbox.