Breakfast Spaghetti Squash
I have been on a mission lately to make new breakfast things if you havent noticed lol…
1 spaghetti squash, cut in half
3 eggs, whisked
4 slices of deli ham, chopped
2 pieces of bacon, chopped
4 mushrooms, chopped
salt and pepper
1 Tbsp butter
First, put 1 half of your spaghetti squash in the microwave, cut side down, with about 1/2 cup of water. Cook for 15 minutes. Push on the top of it after the 15 minutes is up, and it should be slightly tender. If its still hard, do another 5 minutes (Repeat this with the other half if you want to make 2).
While the Spaghetti Squash is microwaving, heat a pan on medium heat.
Add your chopped bacon to the pan, and cook until crispy. Drain the bacon on a paper plate and paper towel so the grease comes off.
In the same pan, add the mushrooms and ham. Cook until the mushrooms are tender.
After you have whisked your eggs, add some salt and pepper, and add the eggs to the same pan with the ham and mushrooms, then add back in the bacon.
Stir around and make scrambled eggs.
By now, the spaghetti squash will be done. Scrape the “spaghetti” from the sides of the squash and add in your butter. Mix around until the butter is melted.
Spoon the bacon, mushroom, ham scrambled eggs into the squash shell with the “spaghetti”.
Technically, one half is one serving, but its more like a husband size serving. I ate half of it.
Recipe makes 2 small squash halves, or 1 large squash half.
Each serving is 5.4 carbs