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
Servings: 2 servings
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.
Serving: 1spaghetti squash boat | Calories: 397kcal | Carbohydrates: 35g | Protein: 18g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 163mg | Sodium: 802mg | Potassium: 1046mg | Fiber: 7g | Sugar: 11g | Vitamin A: 172.9% | Vitamin C: 42.4% | Calcium: 21.2% | Iron: 28.5%