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 8x8 or 9x9 baking dish. Bake at 375 degrees F for one hour. Make sure the center if firm before serving.

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