Breakfast Spaghetti Squash Casserole

By Connie Jeon | Breakfast

Sep 21
This spaghetti squash casserole packs fiber, protein, vitamins, minerals, and lots of flavor. Just don't tell your picky eaters the ingredients!

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
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  • 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 tomatoes, 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.
90 cal
1 g
15 g
7 g

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About the Author

Dr. Connie shares her expertise on lifestyle factors that can drastically improve your health. She continues to strive to maintain her health despite her Lupus diagnosis and as a result, lives a thriving life helping others do the same.