Spicy Spaghetti Squash Egg Skillet
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!
Servings Prep Time
4servings 10minutes
Cook Time
50minutes
Servings Prep Time
4servings 10minutes
Cook Time
50minutes
Ingredients
Base
Toppings
Instructions
  1. 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.
  2. Crack eggs into the holes in the squash and broil for 5-10 minutes until eggs reach desired consistency.
  3. 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:┬ácut 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”.