Are you looking for ways to use up leftover spaghetti squash? Or do you just love the squash itself and like incorporating it into meals? Welp. Here ya go. This Egg & Spaghetti Squash Bake {Paleo, Whole 30} will cover both of those reasons!
It’s no secret that I love to use up leftovers but don’t always like to eat them the way they were made the first time. I am definitely not a leftover snob – I always hope there are enough leftovers from dinner to take along to work for lunch or to find a way to repurpose a food item and give it new life. Spaghetti squash is just one of those foods that you can certainly make changes to eat the veggie, without having to eat it the same way you made it initially. Cutting/dicing and tossing all the leftovers in a casserole dish w/a few other ingredients and baking it, is just one way I like to change things up. It’s exactly how this Egg & Spaghetti Squash Bake {Paleo, Whole 30} came to fruition.
Another way to repurpose this squash is to toss it in a blender and let it go! It makes an easy and delicious purée. I have a Spaghetti Squash Purée right here on my blog that you might want to give a try. It’s perfect as we now enter the cooler months to have on hand for a quick ‘warm me up’. Whether you whip up this recipe using leftovers or start from scratch, it’s a great prep ahead meal and can be kept in the fridge to “ladle up” any time you’re ready for it!
We all know the paleo world became ecstatic when we started replacing pasta with spaghetti squash or zucchini noodles but both of these veggies are not just “in place of” foods! There are so many reasons we should be eating these foods anyway. Nutritionally, they are sound choices to add into our diets, whether they are mimicking another food item or not. Spaghetti squash is lower in carbs than regular pasta and if you’re trying to keep calories lower, it’s a better choice as you can fill up your plate with much more squash and keep the calories much lower than a scoop of traditional pasta. It’s also richer in protein. Zucchini on the other hand is rich in Vitamin A, Vitamin C, potassium and fiber so you’re definitely getting more bang for your buck when making this choice in place of pasta.
I personally love that I can replace pasta with these vegetables but I also like that I can make tweaks with either and have a healthy meal on my table. This Egg & Spaghetti Squash Bake {Paleo, Whole 30} is just that – a healthy meal and it comes together quickly, especially if you’re using squash that’s already been cooked up! I toss in spinach as well but any (especially if it’s a leftover) vegetable will do. Asparagus has been known to pop into this dish as well.
As always…. make it your own. I love seeing and hearing about the tweaks you make!
Egg & Spagetti Squash Bake {Paleo, Whole 30}
2 cups cooked spaghetti squash
6 eggs
1 big handful of spinach
4 sliced cooked bacon, diced
2 stalks green onions, diced
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
Sprinkle red pepper flakes (to taste)
Preheat oven to 400 degrees.
In a large bowl, whisk eggs. Add spaghetti squash, spinach, green onions, bacon and seasonings (except red pepper flakes). Stir to completely incorporate, using fork.
Pour egg mixture into a buttered or greased 4×6 baking dish. Sprinkle with red pepper flakes if desired.
Bake at 400 degrees for 30 minutes. Cool 5-10 minutes.
Slice into 6 squared pieces.
