Thursday, January 19, 2012

Sausage & Spaghetti Squash Breakfast Pie

Spaghetti squash is the new hashbrowns.  Spaghetti squash is also the new rice, potatoes, crust, burrito filling... You get the picture.  I've been using squash for a lot of things lately.

I actually get excited when I see a new recipe or think of a new idea for using spaghetti squash.  It is super healthy, so low in calories and a perfect replacement for higher calorie crusts and fillings.

Breakfast casseroles are fantastic.  Although my favorite time to eat them is dinner.  Breakfast for dinner rocks.

I did a little happy dance when I saw Veronica's recipe for this Sausage and Spaghetti Squash Breakfast Pie.  Seriously, no joke. I did the dance. :-)

This meal tasted fantastic. It had all the taste that you love on a breakfast casserole, without all the heavy calories. Squash makes me happy.

Sausage & Spaghetti Squash Breakfast Pie Recipe
Adapted from Veronica's Cornicopia

1 (3lb) spaghetti squash
8 oz. bulk sausage
1/2 large onion, chopped
1 green pepper, chopped
1/2 tsp. dried sage
5 eggs
1 tsp. salt
Black pepper
Cheddar cheese (I used 3 oz)

Cook spaghetti squash.  Oven: Cut lengthwise, spoon out seeds and place cut side down on a baking sheet sprayed with cooking spray.  Bake for 45 minutes at 375 until tender. Microwave: Cut lengthwise, spoon out seeds and place on a plate cut side down and microwave for about 10 - 12 minutes or until tender.  Let cool a bit and rake out the squash with a fork.  Refrigerate until ready to use.

Cook sausage in a pan, breaking apart so you have crumbles.  Stir in onion and green pepper and cook for 3 -4 minutes until softened.  Stir in sage and spaghetti squash. If the squash is very watery, you can cook the mixture a bit to help it evaporate. 

Pour mixture into a 9 x 13 in. pan sprayed with cooking spray.  In a bowl, whisk together the eggs, salt and pepper, then pour over the squash and sausage mixture.  Bake at 350 for 45 minutes.  Sprinkle cheese over the top and cook for another 5 minutes until melted. 

Total calories = 2000 calories
6 huge servings = 333 per serving
8 servings = 250 per serving

One Year Ago...

Pumpkin Pasta with Bacon

Calories calculated from Some numbers are approximate and rounded.


  1. I'll take a HUGE serving please!

    This sounds so tasty! It would definitely get me out of bed in the morning!

  2. Interesting. I would have never thought about spaghetti squash for a breakfast bake. Looks delish!

  3. There's no shame in a happy dance for food! lol. I loved this one too and like the changes you made by adding onion and green pepper-I'll have to try that!

  4. I love spaghetti squash too! And this looks like a recipe that I won't want to miss - thanks for sharing.

  5. When I was little, my mom bought spaghetti squash and we didn't like it. Guess I should give it another try because this looks great!

  6. This sounds great. It will definitely be breakfast for supper at my house one day soon. :)

  7. Hi Debbi,
    I really love the sausage and squash combination, and it is a great idea to make a casserole, it looks delicious. I am going to make this very soon, maybe in the morning. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. This sounds wonderful - I love that it has the squash in it! Thank you for sharing this delicious and healthy recipe with the Gallery of Favorites.

  9. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a wonderful day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  10. Debbie, this is such a wonderful idea! I don't like start my day with too many carbs. I have a spaghetti squash sitting on my counter and will give this a try soon. Thanks for sharing your recipe with the Gallery.