I love recipes born out of a desperate need to go grocery shopping. We have been traveling so much lately and our fridge is slim pickins'. I started my day in the kitchen only knowing one thing for sure... that I was going to use the lone spaghetti squash in our veggie bowl. Then from there it quickly started to take on an Italian theme. This was only fitting since we just got home from visiting Italy, Greece, Croatia and Turkey. I think my lovely assistant had a different idea when I yelled "Can you help me for a second?"
Check out some of my other favorite low carb casserole recipes:
- Keto Chili Dog Pot Pie Casserole
- Cheesy Smoked Sausage and Cabbage Casserole
- Cabbage Noodle Tuna Casserole
- Big Mac Casserole
- Keto Eggs Benedict Casserole
Italian Spaghetti Squash Breakfast Casserole
- Yield: 4 Servings 1x
Ingredients
Scale
- 1 large spaghetti squash, halved lengthwise and seeded
- 4 tbsp butter, ghee or bacon fat, divided
- sea salt and black pepper, to taste
- 1 cup onion, diced
- 2 cloves garlic, minced
- ½ tsp dried Italian seasoning
- ½ cup organic tomatoes, diced
- 3 oz Italian salami, thinly sliced
- ½ cup kalamata olives, halved
- 4 large pastured eggs
- a handful of Italian flat leaf parsley, rough chopped
Instructions
- Preheat oven to 400° Place spaghetti squash halves cut side up on a rimmed baking sheet. Spread 1 tablespoon of butter over top of each half. Sprinkle generously with sea salt and black pepper. Bake for 45 minutes to an hour or until tender.
- While the spaghetti squash is baking, heat an ovenproof skillet over medium-low heat. To the pan add the remaining 2 tablespoon of butter. Once the butter is melted, add the onions, garlic, sea salt and pepper (to taste) to the pan.
- Once the onions begin to caramelize, add the tomatoes and salami. Saute an additional 10 minutes and then mix in the kalamata olives.
- Once the spaghetti squash is finished roasting, use a fork to scrape out the flesh from both halves. Mix the spaghetti squash in with the onion and salami mixture.
- Use a large spoon to create 4 deep wells in the mixture. Crack an egg into each well.
- Place the pan in the oven and bake until the whites of the eggs are cooked through.
- Sprinkle fresh parsley over the top before serving.
Notes
Per Serving Calories - 333 Fat - 23g Protein - 14g Carbs - 17g Fiber - 3.75 NET CARBS - 13.25g
Doreen says
This sounds great, except that I don't like salami (or any other type of sausage meat really). What would you recommend as a substitute?
Kyndra Holley says
You can use any meat you prefer
Lisa says
I've been doing low carb for quite awhile now and love it but recently started whole30 at my doctors request because of chronic inflammation. I read ALL the time how to use spaghetti squash in place of pasta. However, I don't do pretend, I'm fine substituting things, or modifying, like making cakes with alomnd flour which is awesome. But for the life of me I cannot find anywhere on the web what spaghetti squash itself actually tastes like. I know it's never going to be an even adequate replacement for pasta, which is fine. I just want to know if it's similar to acorn or butternut squash, more like zucchini, something in between, or all together different?
If you could provide this answer I eould be thrilled! And, your blog is fantastic!
Kate says
Lisa, even though spaghetti squash is considered a winter squash, I feel it tastes more like a summer squash. The squash strndscan be a little crunchy if not fully cooked. It's not really a substitute like...say rice pasta is for regular pasta, but a way some of us can consume things like spaghetti sauce is mass quantity without all the grain. I make a casserole that's roasted spaghetti squash layered with sauce and a ricotta filling with mozz ans parm.. My whole family loves it, even my 6 year old! I first made it, last winter and we now prefer it to regular lasagna so...don't think of it as a substitute, but just an alternate ingredient some of us prefer... 🙂 .
Suzi says
This recipe will be a great one to start with. Double baking the spaghetti squash — particularly with the “sauce” — helps achieve that al dente texture. (Single baked/roasted squash tends to keep a little “crunch”)
Good luck! I think you’ll love it!
Lainey B says
Made it this morning for my husband and I. It was awesome! I would have this for any meal, not just breakfast. Leftovers for tomorrow as well!!!!
Erin says
OH my goodness - I made this for breakfast this morning and it was absolutely fantastic! And since there is only 2 of us, we get to have another serving tomorrow!
LOVED this! Thank you!
Chrissa says
This is on my menu list next week for sure. This looks amazing! I get so sick of the boring spaghetti squash recipes - this definitely kicks it up a notch! I will keep you posted how it turns out 🙂