These Paleo Breakfast Spaghetti Squash Boats are a comforting meal filled with all your favorite breakfast items, while being healthy and delicious!

I usually like my breakfast to be quick and easy because I like to get a lot done in the morning, but on weekends, I like to take some time and effort into making a brunch item that’s extra special for me and my husband. These Paleo Breakfast Spaghetti Squash Boats came together on one such occasion on a lazy Saturday and it was one of the most delicious brunch meals I’ve cooked at home filled with all the yummy ingredients.

If you’ve never heard of spaghetti squash boats, they are cooked halved spaghetti squash filled with whatever your heart desires, and you eat it straight out of the hardy squash skin. It’s so fun to eat and while being decadent and light at the same time. In this recipe, I loaded my spaghetti squash boats with a mixture of spinach, onion, Jones Dairy Farm All Natural Turkey Sausage, and a runny egg, and the combination of flavors and textures is pretty dang amazing.

If you’ve never heard of Jones Dairy Farm, they are a company that makes yummy and healthy breakfast sausage and smoked meats that are antibiotic free and certified gluten free. I was immediately attracted to their clean list of ingredients that are easily recognizable. And the taste of the various breakfast sausage I’ve tasted are all so delicious and flavorful, and really great in recipes like this Paleo Breakfast Spaghetti Squash Boats.

I was easily able to find the turkey sausage used in this recipe at a Sprouts near my house, but they are available at various stores nationwide so you can check out their website to find out if they are near you as well. And while you are there, browse through their other products as well and see what they are up to on their Facebook, Twitter, Instagram, Pinterest, and YouTube! They are often sharing drool worthy recipes that include their sausage and meats, which always inspire my next breakfast.

Hope you enjoy these  Paleo Breakfast Spaghetti Squash Boats as much as we did! They were so good that I was scraping the bottom of the squash skin to get every last strand, so don’t be surprised if you find yourself doing the same. Hey, it’s no judgement zone when it comes to eating on this blog!

Print Recipe

5 from 1 vote

Breakfast Spaghetti Squash Boats

These Paleo Breakfast Spaghetti Squash Boats are a comforting meal filled with all your favorite breakfast items, while being healthy and delicious!

Prep Time5 mins

Cook Time1 hr 5 mins

Total Time1 hr 10 mins

Course: Breakfast

Servings: 2 servings

Calories: 397kcal

Author: Jean Choi

Ingredients

• 1 small spaghetti squash
• 1 tbsp coconut oil
• 1/2 onion sliced
• 3 garlic cloves minced
• 6 Jones Dairy Farm All Natural Turkey Sausage links thawed and chopped
• 6 oz fresh baby spinach
• 1/4 cup coconut milk
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper
• 1 tsp tapioca starch
• 2 eggs
• Optional: red pepper flakes for garnish

Instructions

• Preheat the oven to 400 degrees F. Cut the spaghetti squash in half and remove the seeds. Place cut side down on a baking sheet. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.
• OR, use the Instant Pot method to cook the spaghetti squash: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual. Release the pressure immediately and open the lid. Cut the squash in half.
• Remove the seeds, then use a fork to loosen up the flesh of the spaghetti squash, but leave them inside the skin. Set aside.
• Preheat the oven to 425 degrees F.
• Heat coconut oil in large skillet over medium high heat.
• Add onions and sauté for 4-5 minutes until translucent. 
• Add garlic and stir together for 1 minute until fragrant. 
• Add Jones Dairy Farm All Natural Turkey Sausage, spinach, coconut milk, salt, and pepper, and cook stirring until the sausage is cooked through and the spinach has wilted down, about 5 minutes
• Stir in tapioca starch until the mixture is slightly thickened, then remove from heat. 
• Top the spaghetti squash halves with the sausage and spinach mixture, dividing them evenly. 
• Make an indent in the middle of the squash halves and crack an egg into each indent.
• Bake in the oven for 20 minutes, until the egg whites are cooked through and the yolks are still runny. 
• Sprinkle with red pepper flakes, if using, and serve hot.