Mornings have the potential to be very rough in our household. This school year, our schedule requires that we leave the house by 7 am every morning. There’s breakfasts, lunches, backpacks and all of the other things that must be taken care of when we leave the house. Also,B still has accidents at night on occasion, so we need to build in time for a shower every morning.
Things run best when breakfast is already prepared in the morning. I like to make sure I start eating veggies right away, but they just don’t sound very appealing. Spaghetti squash is sweet and easy to eat, even early in the morning.
- 1 tsp fat of choice (bacon grease, butter or coconut oil recommended)
- 8 eggs
- 1 medium spaghetti squash
- 4 slices of bacon
- 1/2 pound of breakfast sausage
- 1 sprig fresh thyme
- 4 green onions, chopped
- 1/2 tsp salt
- Pepper to taste
- Prepare the spaghetti squash by poking it 10-20 times with a knife and then putting it in the microwave. OR if you have and Instant Pot check out this post from Nom Nom Paleo on how to prep a spaghetti squash. When it is done, use a spoon to remove the seeds and discard them. Remove the threads by scraping the inside of a squash with a fork.
- Grease the inside of a 9 x 9 baking dish and preheat oven to 350 degrees.
- Cook the bacon in a pan on the stove over medium heat until it is just starting to crisp. Remove and set aside. Add your sausage to the same pan and brown it breaking it apart as you stir.
- While the sausage is browning, crack eggs into the baking dish and whisk. Add the spaghetti squash, thyme leaves, salt and pepper and stir the mixture until the ingredients are evenly distributed.
- One the sausage has browned, sprinkle it evenly over the top of the egg mixture. Dice the bacon and sprinkle it and the green onions over the tops as well.
- Put it in the oven uncovered for 30 minutes. Cover with foil, or cut into 4 pieces and place it into a storage container.