Spaghetti Squash Breakfast Casserole

serves 6

What You Need
1 small spaghetti squash
1 lb ground meat (turkey, beef, pork, etc.)
1/2 medium sweet onion, diced
1 TBS sea salt
1/2 TBS dried sage
1/2 TBS dried thyme
1/2 TBS dried rosemary
1/4 TSP nutmeg
1 TSP dried parsley
1/2 TSP paprika
1/8 TSP cayenne pepper
1/2 TSP black pepper
5 eggs
1/4 cup milk of choice (coconut, almond, skim, etc.)

1. Preheat the oven to 375°
2. Cut spaghetti squash in half length wise and scrape out seeds. Place on a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Bake in oven for 40-45 minutes. 
3. While the squash is cooking, cook the ground meat and diced onion in a skillet over medium heat until meat is browned and onion is translucent. Add spices and mix well. 
4. In a small bowl, whisk together the eggs and milk. 
5. Grease a 9x13 baking pan with oil and set aside.
5. Once the spaghetti squash is done cooking, remove from oven and reduce the temperature to 350°. Let squash sit until cool and then scrape the insides with a fork and place in greased 9x13 pan.
6. Place the meat mixture on top of the spaghetti squash and then pour egg and milk mixture over everything. Slightly stir everything together.
7. Bake in oven for 60-70 minutes or until springy when touched. Enjoy!

No comments