Spaghetti Squash Breakfast Bake

So I went to a sports venue the other night. A basketball game to be exact. I know what you’re thinking, ‘omgIlovebasketballgames. Men in shorts. omgomgomg.’ Unless you’re a straight dude, then you’re thinking ‘omgIlovesports. omg insert sports jargon here.’ That’s not how I felt about the matter. Have you actually looked at any of those bros, like UP CLOSE? Ew. Those dudes are ugly. Tall, gangly, and broed out. CrossFitters are so much more attractive. Anywho, my girlfriend Zanna (who may be one of the greatest cooks/bakers alive…she’s going to cooking school in NY…NBD!!!) bought us all tickets to go to a Nuggets game and bond as friends. She’s adorable. She made almond butter stuffed dates for the game. Holy balls, she’s awesome. Well after I threw a fit about having to go downtown on a Sunday night and deal with drunk sports fan, I put my big girl pants on (meaning lululemon spandex) and stopped being a b*tch. Then proceeded on downtown, where I entered the Pepsi Center for the first time. I didn’t even know what that huge ass building was until that night. I’m so not with the times.

So the game started. We had to stand until the first basket was made. What the sh*t is that about?! Are we in grade school?? I have to stay standing until the teacher says so. Bullsh*t. Anyways, Tom, being the amazing man that he is, tried to explain what was going on. I blacked out. Then Sergio and I wandered around the arena (is that what it’s called?) looking at all the different creepy food stations. It smelt like cheese melting on pizza mixed with crushed cheetos on top. Yeah, that sounds effing amazing, but it kinda utterly disgusting all at the same time. There was a nachos station, pasta station, chili cheese steak station, A DONUT STATION with freaking chocolate dipping sauce…what the hell has this world come to?! But then we found the candied nuts station. Ahhhh sh*t no. I wasn’t going to say no to that. Sugared pecans!? Hello god. Sergio could see my eyes light up. He bought me some 🙂 I think it was him trying to parent me so I wouldn’t throw a fit while at the game. Smart man.

I honestly can’t complain about the game. I MAYBE watched 30 seconds of the entire thing. But I think people just like being social with other people. That’s why they go to games. The people who actually like watching the game are just idiots….sooooo I guess that means all the people I was with. Whatever. The half time show was wicked awesome. These little 14 year olds would run and jump on a trampoline and do little fliperoos into slam dunks. No, seriously, this sh*t was awesome. I wish I had no fear. And weighed 96 pounds. Ok, that’s a lie. I’d much rather be 98 pounds. Jesus, I’m kidding. Stop sh*tting yourself.

Speaking of sh*t, I just ate a pound of homemade chocolate cashew butter. Going to regret that decision in the morning. Laura tried consume a large amount, but her small frame couldn’t handle it. She felt like she was gonna vomit. Amateur. And just FYI…we may have gone to Whole Foods to creep again tonight. Not saying we did…but we may have.


Paleo Spaghetti Squash Breakfast Bake


  • 8 eggs, whisked
  • 1 sweet potato, shredded
  • 1 sweet onion, finely diced (I ran mine through the shredded with my sweet potato)
  • 1 spaghetti squash, halved and seeds removed
  • 1 tablespoon tarragon
  • 1 tablespoon thyme
  • 1 tablespoon parsley
  • 1 tablespoon garlic powder
  • salt and pepper, to taste
  • 1 tablespoon fat (I used bacon fat, smart)


  1. Preheat your oven to 425.
  2. Cut your spaghetti squash in half. Spoon out the seeds and discard. Don’t be afraid to put some back into it.
  3. Place spaghetti squash cut-side down on a cookie sheet. Bake for around 20-25 minutes of until spaghetti squash is soft to the touch. It should give a little.
  4. While your spaghetti squash bakes, crack all your eggs into a bowl and whisk together.
  5. Then shred your sweet potato. I used my always wonderful shredding attachment on my food processor. YOU STILL HAVEN’T BOUGHT A FOOD PROCESSOR?? Jesus. Buy one.
  6. Now you can either send your onion through the food processor or chop it yourself. Think about how easy your life could be if you sent it through a food process. There ya go.
  7. After they are done shredding away, add your fat source to a large skillet over medium-high heat. Plop in your sweet potato and onions and cover to let cook down.
  8. Randomly flip the sweet potatoes and onions and stir them up a bit to be sure they don’t stick to the bottom of the pan or been. Keep covered until the sweet potatoes are soft and delicious.
  9. Remove from heat.
  10. Your spaghetti squash should be done at this point, so take it out of the oven and use a fork to remove the threads. Add them directly to your egg mixture.
  11. Turn your oven down to 400 degrees.
  12. Then throw your sweet potato and onion mixture in the bowl with your eggs and spaghetti squash and add all your seasonings.
  13. Mix together. Add some salt and pepper as need.
  14. Now grease an 8×8 glass baking dish. Pour your egg mixture in the dish.
  15. Bake your egg casserole for around 25-30 minutes. This b*tch is dense so make sure it is cooked all the way through before you pull it out to rest. I checked it out by pulling it out of the oven and poking at the middle part of the egg dish. If my finger sunk in, it wasn’t done. Obv. It should bounce back at you. Like fluffy eggs do. Rhymer, that I am.
  16. Let sit for 5+ minutes to cool and meld all together. I even ate this cold the next day.

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Watch my eggs squares do kama sutra.

PaleOMG Spaghetti Squash Breakfast Bake
just getting a lil friendly.
sooooo not even going there.


More Breakfast Casseroles:

Spaghetti Squash Crusted Quiche

5 Ingredient Butternut Squash & Sage Breakfast Casserole


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


83 thoughts on “Spaghetti Squash Breakfast Bake”

  1. This looks sooooooooo goood!! PS I am sitting at corepower and pretty sure xfitters from Broadway just ran pass me. Haha I need to come back for some more awesome coaching by the amazing JB :).

  2. Made a double batch!!! I could feed an army!!! and by the way…. you are a total genius!! I bought creamed honey…. holy sh*t!!! a little almond butter and honey…. heaven!!! I love your blog!!!

      1. First off, you crack me up with your sence of humor. On the topic of almond butter and honey I also put in carob powder and a bit of vanilla. I call this my candy. I also, make frosting with this just by adding more carob and honey for the right testure. Awesome yummy.

  3. Just found you and am addicted! Paleo’s all that’s ever worked for me while satisfying my humongous appetite at the same time. I am still laughing about your egg square sex. Rock on!

  4. Made this for dinner tonight because breakfast for dinner is awesome! I added bacon to it because bacon makes everything better…damn tasty dish.

  5. This was an interesting combination and I wasn’t sure how it would taste, but is was nice!! I can totally say I LOVE your blogs!!

  6. your wicked and slightly inappropriate (but spot on) sense of humor only makes me want to cook your recipes even more! i can’t wait for breakfast. thanks for making my kitchen better!!

  7. Love the new website Juli!
    I made the spaghetti squash bake yesterday. I didn’t have sweet potato so I used a green and red bell pepper. It turned out great! Thanks for the awesome recipes.
    I’m going to try the apple-pork burgers tonight.

  8. I just found this recipe on your site, oh & the photos….I bet you peel the labels off your beer bottle too right ; )

  9. Sorry Juli, maybe its a ‘southern hemisphere’ thing
    No you arent stupid (Im basing this solely on your ability to make delicious food)

    People who peel the labels off their beer bottles = sexual frustration….so they say, not me of course “they” do

  10. I have discovered yellow vegetables late in life. Seriously. Now I love acorn squash, butternut squash, yams, sweet potatoes, pumpkin, but I prepare them all almost the same way: sweet, with eggs and dairy, a la souffle, dessert dishes. Never had spaghetti squash until this month, when for some reason I got one. Did not know how to cook it even. I lobbed off the stem and cooked it whole, upright in a deep soup pot. It cooked just fine. When I sliced it open, what a surprise! Now what? I found and prepared your casserole, substituted a shredded carrot and shredded red potato, and some red pepper and shallots. Oh my god! It is so damn good! Thank you for a great recipe. (no food processor-don’t like them. Disrespectful to the vegetables)

  11. Just bought a spaghetti squash with no idea what to do with it. I can’t wait to make this! You are friggin hilarious as well. Your egg squares get me excited.

  12. I added some nutmeg and cinnamon. This is going to get me tthrough a whole week of breakfasts.

    I think I might have to add bacon next time because bacon makes everything taste good.

    Love your blog.

  13. Hey, im just 10 on this paelo buzz and just baked my first dish from a paleo website – thought yours looked the nicest. this but shredded courgette and sweet potato and had a mushroom topping bit like a pizza. was delish! thanks for the inspiration!! i’ll be back for more no doubt

  14. okay. In the interest of total disclosure here, I was gonna cook this anyway. I saw the ingredients, and I’m like “OHHHH YESSS.” Then I saw them doing the Kama Sutra. So now I’m on my way to Fresh Market for ingredients, because that just pushed me right…. over…. mmmmm…. the…. ohyeahthatsit…. EDGE! I fkn love your blog, and am enjoying the recipes SO MUCH! Thank you!

  15. Yay! Making these this week. My husband is a fisherman in Alaska, and I am always looking for something good to eat for breakfast that is convenient to bring on the boat (besides boiled eggs). I found it! And, this will be great for our family brunches. Thanks again for another fantastic recipe! I like the porn at the end too. What dirty little breakfast bars! They need to get a room…in my belly!

  16. I’m having a hard time concentrating on the recipes because you CRACK ME UP! I’m giggling through the whole thing and then think, oh crap, I need to see if this recipe would work for me! Thanks and keep ’em coming. BTW, definitely with you on Pepsi Stadium….fun but only every 5 years or so 🙂

  17. I just made this, and I definitely needed more spices than I put in… but once I added some it was yummy! I must have gotten a really BIG spaghetti squash and sweet potato, because I needed to add five extra eggs.

  18. i’ve been wanting to make these for quite some time now…..Just trying to figure out how large to go with the squash and the swatater (aka…sweet potato) These look fantastic and would go so great with a veggie omelet. Kind of reminds me of kugel which is an Ashkenazi noodle casserole my mother used to make as a when I was a kid…..ahhhhh feelings of nostalgia ….

    Looking forward to trying it.

  19. It’s in the oven with 1 minor adjustment – 6 slices of cooked and crumbled bacon added in. Here’s to breakfast for the next 3 days!

  20. So crushing on you right now!
    I make a non-paleo version of this for the Man Fam. I’m trying this version tomorrow. (might add a li’l bit of cheese & bacon)
    I’ll let ya know the verdict.

    Thanks for the recipes and for making me love you!!!

  21. I literally just ate my first piece of this dish and I loved it! This makes successful recipe #3 from your collection. Thanks, Juli!

  22. How about adding a little chorizo or sausage to that? This reminds me of our family dish where we use pasta, ricotta and a whole lot of eggs.- This is much lighter!
    Good work!

  23. I’m in love! I just discovered your website, and love, love, love! I’m making this tonight for dinner, I am pumped about it…..I know it’s just food! 😉 Thanks for all the amazing recipes!

  24. Oh lordy…..just image with chopped tomatoes, shredded lettuce, sautéed shrooms.

    Damn, now my stomach is growling at me.

  25. Best blog ever! Haven’t tried the recipe, but absolutely will!

    Don’t think I have ever read a blog, that felt like I was talking! Love it! Thank you for taking your time to do this!

  26. You’re freakin hilarious! Hey is your book like your blog, I mean do you talk shit in it too and put the funny comments in the instructions? Besides being delicious that part makes them even better!

  27. This is baking in my oven right now and it occurred to me that muffin cups would be good too…. cook quicker and easy for single servings! Little quiches, which I do make with zukes, tomatoes, bacon, etc. Mmmm… Smells great!

  28. I love your captions and comments !
    Thanks for sharing your awesome recipes… I always ask myself, “what would Juli do with all this *insert leftover food item* ?”
    You are so inspiring !! 🙂

  29. LOL! I think I must have done something wrong! My spaghetti squash breakfast bake tastes like stuffing! In fact, it made my significant other want turkey and cranberries!

  30. would this work with egg whites if you doubled up on them? I have a freezer full of liquid egg whites that I want to use up. But otherwise this looks amazing. I would love to try this and make it with Ghee butter vs the bacon fat. I have been eating more grains this these past few months…mostly just Gluten Free oatmeal, but would like to get back to a grain free diet again. If I had this first thing already prepped and ready to eat, I’d be very happy.

  31. Made it this morning. Wanted something other than eggs and bacon for a change. I loved it, hubby is on the fence. For me next time, maybe less thyme and adding bacon or crumbled sausage.
    Thinking about sweetening it up by changing onion to apple adding cinnamon and nutmeg instead of garlic, thyme etc..
    Will let you know if I do.

  32. I can’t have eggs. Any suggestions for trying this recipe without them? I am AIP with dariy and egg allergies on top of the Celiac disease. I am always looking for a good breakfast recipe.

  33. Made this for the second time tonight – it is outstanding. I ate the first one for breakfast, lunch and dinner over 3 days – not kidding! I added bacon, a little cream, sauteed shallots and a little cheddar (I’m an all dairy Paleo gal). It rivals the sweet potato, churizo, mushroom lasagna that you have on your blog – incredible, incredible!

  34. I just discovered your sight and in love! I never follow recipes, I love creating meals on my own, but yours is GREAT and gives so maybe great ideas I look forward to trying.
    I added black forest ham to mine- great addition!

  35. OMG THIS IS SO GOOD!! It’s so simple but so damn delicious. So glad I found this and I’m keeping it in my breakfast recipe repertoire. I prepped this for the week for myself and have been eating it over arugula with some Frank’s hot sauce, super tasty. Thanks for the awesome recipe Juli!

  36. I guess I’m the only person that didn’t find this thrilling. I found it too eggy for my taste, and not enough spice/heat to give it a kick. I think the recipe would fare well with clean chorizo or bacon added, and maybe an egg or two less. And while I love tarragon, I thought it was way too much here. It’s overpowering. I’m going to rework the leftovers and see if I can kick up the spice and add some savory flavor as a couple of others suggested. It’ll just be me eating the leftovers, because the rest of the family found it a complete fail and won’t touch it now. ☹️

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