Spaghetti Squash Egg Bake


I love autumn and all the delicious types of squash available.  I also like eggs so why not put the two together?  These Spaghetti Squash Egg Bakes are a meal in one and filled with all my favorite things.  I always try and use the freshest organic ingredients because not only are they non-gmo and free of pesticides but they taste much better.  Especially organic pasture raised eggs.  Read my post from September 14th of why organic pasture raised eggs are the best and why Handsome Brook Farm   Organic Pasture raised eggs are my preferred choice.


1 Spaghetti Squash

Extra Virgin olive oil

2 Handsome Brook Farm  Organic Pasture raised eggs

1 ripe avocado

10 cherry tomatoes

¼ cup feta cheese crumbles

Kalamata olives pitted and sliced in half lengthwise (5-10)

Small handful cilantro roughly chopped

Sriracha sauce

Preheat oven to 425 F and line a large sheet pan with parchment paper.  Place spaghetti squash on a clean dish towel on top of a hard surface.  With a sharp pointy knife carefully cut the squash in half lengthwise by piercing through the center with the tip of the knife and cut down evenly toward the end of each side. This takes some elbow grease so be VERY CAREFUL that you always cut away from your body.  Once there is an even cut down the center and through each end you can easily break the squash in half on the other side.

Take a metal spoon and scrape the seeds and stringy pieces out of the center of each side of the squash and discard.  Brush the inside of the squash with olive oil and season with salt.  Place each half center side down onto the parchment lined sheet pan and bake for 50 minutes until the edges are lightly browned.

When the squash is almost done cooking, slice the avocado in half, remove the pit and peel.  Dice into ½ inch pieces.  Slice the tomatoes in half.

Once the spaghetti squash is cooked remove from the oven and let it cool for about 15 minutes.  As soon as they are cool take a metal fork and gently pull apart the spaghetti squash noodles inside each half keeping the noodles inside using the squash as its own bowl.

Make a small 2 inch round cavity no bigger than 1 inch deep in each half and crack an egg in the middle.


Place back into the oven and bake for another 10-15 minutes until the egg whites are set and the yolk is slightly runny.  Remove from oven and top with avocado, tomato, olives, feta and cilantro.  Season with salt and pepper and drizzle on some Sriracha.  Serves 2.



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