Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep!
Have you noticed?
All the breakfast items swirling around here this week.
I’ve been kinda in the let’s eat breakfast mood; which is weird, because normally I don’t eat breakfast all that often.
But, since the cravings came on- right upon waking, I figured I would just go with it and see what kind of yummy things we could come up with.
And boy, did we!
spaghetti squash for breakfast?
First off, there were these sweet potato waffles, then some avocado chocolate muffins, and these sweet potato blueberry muffins (I’m still working on those… stay tuned!).
Also, there was this pretty rad breakfast bowl and then of course, this spicy spaghetti squash skillet.
This skillet has it all going on: the squash noodles, the eggs, and all the toppings. 🙂
Have you seen those zoodle egg nests floating around social media?
Well, just think of this dish like a zoodle nest for a crowd.
You’re welcome.
It’s been dumping snow all day and after yesterday’s birthday party for my mom and all the set up and tear down, I’m just kinda in the mood for food, if ya know what I mean.
I’ve been making all the things this morning in the kitchen and preparing myself for Gilmore Girl re-runs and tea, before I drag myself outside to go skiing.
P.S. This is the cast iron I use for this recipe and it’s inexpensive and works amazing!
I hope you enjoy this easy and healthy whole30 breakfast.
If you want to make this recipe for just one, that works too!
Just cut the portions in half or quarters and you will have yourself a nice single serving for the morning.
Enjoy!
Spicy Spaghetti Squash Egg Skillet
Ingredients
- 1 spaghetti squash cooked (see notes on how to make)
- 6 large eggs
- olive oil for cooking
- dill fresh
- full fat canned coconut milk optional
- Frank's Hot sauce or other hot sauce/sriracha
- black sesame seeds
- salt and pepper to tate
Instructions
- Lightly drizzle a cast iron with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out six holes in the spaghetti squash for the eggs.
- Crack eggs into the holes in the squash and broil for 5-10 minutes until eggs reach desired consistency.
- Top skillet with fresh dill, hot sauce, sesame seeds, and coconut milk (optional), and salt and pepper to taste.
Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".