If you ever have to bring a breakfast casserole to brunch parties or to events for your kids, this is the perfect recipe! It makes a lot of food to feed a lot of hungry people. You could also make this on the weekend and use it throughout the week as a grab and go breakfast. Breakfast Spaghetti Squash Casserole packs fiber, protein, vitamins, minerals, and lots of flavors. Just don’t tell your picky eaters the ingredients!
Breakfast Spaghetti Squash Casserole
- 1 spaghetti squash
- 1 lb ground turkey
- 2 cups chopped bell pepper
- ¼ cup chopped red onion
- ½ cup chopped fresh basil
- 1 cup chopped mushroom
- 2 cups kale
- 2 to matoes (sliced)
- 4 eggs
- Salt and pepper to taste
- Preheat the oven to 400 degrees F. Slice spaghetti squash in half lengthwise. Rub inside of squash with olive oil. Bake for 35 minutes.
- Meanwhile, saute onions, pork, and peppers until cooked and tender. Set aside.
- When squash is done, lower the oven temperature to 375 degrees F. Pull out the tender strands of the squash with a fork. Mix all the ingredients together thoroughly and pour into a 8×8 or 9×9 baking dish. Bake at 375 degrees F for one hour. Make sure the center if firm before serving.