Paleo Spaghetti Squash Breakfast Bake

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Paleo Spaghetti Squash Breakfast Bake

Servings 4

Total Time: 55 minutes

Prep Time: 5 minutes

Cook Time: 50 minutes

Nutrition Information

calories 240

carbohydrate 16g

protein 14g

fat 13g

saturated fat 4g

cholesterol 375g

sodium 244g

potassium 425g

fiber 2g

sugar 6g


  • 8 large egg(s) whisked
  • 1 medium sweet potato(es) shredded
  • 1 medium onion(s), yellow finely diced
  • 1 medium spaghetti squash halved and seeds removed
  • 1 tablespoon(s) tarragon, fresh
  • 1 tablespoon(s) thyme, fresh
  • 1 tablespoon(s) parsley, fresh
  • 1 tablespoon(s) garlic powder
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste
  • 1 tablespoon(s) coconut oil


  1. Preheat your oven to 425.
  2. Cut your spaghetti squash in half. Spoon out the seeds and discard.
  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.
  4. While your spaghetti squash bakes, crack all your eggs into a bowl and whisk together.
  5. Shred the sweet potato and dice the onion.
  6. Add the coconut oil to a large skillet over medium-high.
  7. Add sweet potato and onion to skillet. Stir often and cook until sweet potatoes are soft.
  8. Remove from heat.
  9. Use a fork to remove spaghetti squash from skin in threads. Add the squash to your egg mixture.
  10. Turn oven down to 400 degrees.
  11. Add sweet potato and onions to the egg mixture.
  12. Add all seasonings and mix. Add salt and pepper to taste.
  13. Grease an 8x8 baking dish. Pour egg mixture into dish.
  14. Bake for 25-30 minutes. Check to ensure the eggs are cooked through.
  15. Let sit for 5 minutes, then serve.

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