This fun breakfast dish features spaghetti squash filled with eggs, cheese, and your favorite breakfast toppings. It’s like a cozy boat that sails straight into your morning!
Who knew veggies could be this tasty for breakfast? I love serving it topped with fresh herbs. It feels super special, but the best part is—it’s so easy to whip up! 🥚🌿
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! If you can’t find spaghetti squash, butternut squash can be a good alternative, though it won’t have the same noodle-like texture. Zucchini could also work in a pinch, just sliced into boats.
Eggs: Using large eggs is great, but you can swap with egg whites or a plant-based egg substitute for a lighter option. I love using farm-fresh eggs for extra flavor, but any eggs will do!
Bacon: Traditional bacon adds a lovely crunch. For a lighter option, turkey bacon works well. If you prefer a meat-free dish, try using sautéed mushrooms or textured vegetable protein (TVP) instead.
Cheese: Cheddar gives a robust flavor, but don’t hesitate to get creative! Mozzarella brings a melty goodness, while feta or goat cheese can add a tangy twist. Dairy-free cheese is also a great swap for those with lactose intolerance.
Herbs: Fresh cilantro and parsley add brightness, but feel free to experiment! Chives or basil can also complement the dish nicely.
How Do I Roast Spaghetti Squash to Get Soft Strands?
Roasting the spaghetti squash is crucial for getting those lovely strands. Here’s how to do it right:
- Cut the squash lengthwise carefully—use a sharp knife and be cautious of your fingers!
- Removing the seeds is also important, as they can be tough to chew. Use a spoon to scoop them out easily.
- Lay the squash cut side down on the baking sheet, which helps it roast evenly and steam a bit.
- Check on it around the 40-minute mark; you want it to be tender but not mushy. If you can scrape the strands easily with a fork, it’s ready!
With these tips, your breakfast spaghetti squash boats will turn out perfectly every time!
Breakfast Spaghetti Squash Boat
Ingredients You’ll Need:
For the Squash Boat:
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 4 large eggs
- 1/2 cup cooked bacon, chopped (or turkey bacon or sausage as preferred)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/4 cup chopped green onions
- Salt and black pepper to taste
- 1/2 tsp smoked paprika or chili powder (for sprinkling)
For Garnish (Optional):
- 1/4 cup chopped fresh cilantro or parsley
How Much Time Will You Need?
You’ll need about 15 minutes for prep time and around 50 minutes for cooking, including roasting and baking. All in all, you can expect to be enjoying your Breakfast Spaghetti Squash Boat in about 1 hour and 5 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will make sure it’s nice and hot for roasting your spaghetti squash.
2. Prepare the Spaghetti Squash:
Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Take your time and be cautious. Use a spoon to scoop out the seeds and any stringy bits inside. Brush the cut sides with olive oil and sprinkle a little salt and pepper for flavor.
3. Roast the Squash:
Place the squash halves cut side down on a baking sheet lined with parchment paper or aluminum foil. Roast in the oven for about 40 minutes or until the squash is tender and you can easily scrape out the strands with a fork.
4. Scrape the Squash Strands:
Once the squash is cooked, take it out of the oven. Use a fork to scrape the spaghetti squash strands out into the halves, but leave some strands attached to the skin so the halves can hold their shape.
5. Add Fillings:
Evenly distribute the cooked bacon, chopped green onions, and shredded cheese over the squash strands inside each half.
6. Crack the Eggs:
Carefully crack two eggs into each squash half, making sure to keep the yolks whole. This is where all the deliciousness comes together!
7. Season the Eggs:
Lightly season the eggs with salt, pepper, and a sprinkle of smoked paprika or chili powder for added flavor and a pop of color.
8. Bake Again:
Return the squash boats to the oven and bake for another 10-15 minutes, until the eggs are cooked to your liking. About 10 minutes will give you slightly runny yolks, while longer will result in firmer eggs.
9. Garnish:
Once they’re out of the oven, sprinkle with fresh cilantro or parsley if you’re using them for a bright finish.
10. Serve and Enjoy:
Serve warm, and use a fork to scoop the egg and squash mixture. It’s a comforting and healthy breakfast that’s sure to delight!
Enjoy your nutritious and delicious Breakfast Spaghetti Squash Boat!
Can I Use a Different Type of Squash?
Absolutely! If you can’t find spaghetti squash, butternut squash or even zucchini can work as alternatives. Just note that the texture will vary, so the cooking times may differ slightly.
Can I Make This Recipe Vegetarian?
Yes, it’s easy to make this dish vegetarian! Simply omit the bacon and consider substituting it with sautéed mushrooms or spinach for added flavor and texture.
Can I Prepare the Squash Ahead of Time?
Definitely! You can roast the spaghetti squash in advance and store it in the refrigerator for up to 3 days. When you’re ready to eat, just add the fillings, crack in the eggs, and bake!
How Can I Store Leftovers?
Store any leftover stuffed squash in an airtight container in the fridge for up to 3 days. To reheat, simply place in the microwave or warm up in the oven until heated through. Enjoy!
