Spaghetti Squash Breakfast Bake
This spaghetti squash breakfast bake is perfect for those on a paleo or low-carb diet. This recipe is perfect to make in advance for a healthy breakfast all week long. Incorporating some low-fat turkey sausage only adds to the heartiness of this dish. When you think of squash, you may not necessarily think of breakfast. However, with only 5 grams of fat per serving, you might find yourself eating it more often than you think. This is sure to be your next go-to quick and easy breakfast casserole.
1 teaspoon olive oil
1 spaghetti squash, cut in half and remove seeds
1 pound Jennie-O All Natural Turkey Sausage
1/4 cup sharp shredded cheddar cheese
1/4 cup canned coconut milk
1 1/2 teaspoons Italian seasoning
salt and pepper
top with avocado, fresh tomatoes and hot sauce if desired
Preheat your oven to 400 degrees. Brush the spaghetti squash with the olive oil, salt and pepper. Place them on a rimmed baking sheet and bake for 30-45 minutes. Set aside and let cool until the strands can be easily separated. Remove all of the strands and place in a large mixing bowl. Cook the Jennie-O sausage in a large skillet over medium heat. Drain the fat and add it to the bowl containing the spaghetti squash. Add in the coconut milk, eggs, cheese and seasonings. Stir together and pour into a greased baking dish baking for an additional 40-45 minutes. Once it has set, top it with the avocado and tomatoes if desired.