Low Carb Dairy Free Recipes | Peace Love and Low Carb

Italian Spaghetti Squash Breakfast Casserole

  • Author: Kyndra Holley
  • Yield: 4 Servings 1x


  • 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
  • 1/2 tsp dried Italian seasoning
  • 1/2 cup organic tomatoes, diced
  • 3 oz Italian salami, thinly sliced
  • 1/2 cup kalamata olives, halved
  • 4 large pastured eggs
  • a handful of Italian flat leaf parsley, rough chopped


  1. Preheat oven to 400° Place spaghetti squash halves cut side up on a rimmed baking sheet. Spread 1 tbsp 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.
  2. While the spaghetti squash is baking, heat an ovenproof skillet over medium-low heat. To the pan add the remaining 2 tbsp of butter. Once the butter is melted, add the onions, garlic, sea salt and pepper (to taste) to the pan.
  3. Once the onions begin to caramelize, add the tomatoes and salami. Saute an additional 10 minutes and then mix in the kalamata olives.
  4. 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.
  5. Use a large spoon to create 4 deep wells in the mixture. Crack an egg into each well.
  6. Place the pan in the oven and bake until the whites of the eggs are cooked through.
  7. Sprinkle fresh parsley over the top before serving.


Per Serving Calories – 333 Fat – 23g Protein – 14g Carbs – 17g Fiber – 3.75 NET CARBS – 13.25g