Spaghetti Squash and Sausage Breakfast Casserole
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
gluten free, grain free, dairy free, 21DSD, Whole 30
  • 1 medium spaghetti squash
  • 2 lbs ground chicken, turkey, or pork
  • 1 medium sweet onion, chopped
  • 1½ tbs sea salt
  • 1 tbs dried sage
  • 1 tbs dried thyme
  • 1 tbs dried rosemary
  • ½ tsp nutmeg
  • 2 tsp dried parsley
  • 1 tsp paprika
  • ¼ tsp cayenne
  • 1 tsp black pepper
  • 10 eggs
  • ½ cup coconut milk
  1. Preheat over to 375 degrees
  2. Grease a 9x13 pan with coconut oil
  3. Cut spaghetti squash in half lengthwise and scrape out the seeds
  4. Place squash cut side down on baking sheet and bake for 40 -45 minutes until easily pierced with a fork
  5. Meanwhile, add ground turkey and onion to a large skillet over medium heat and cook until meat is browned
  6. Add seasonings and mix to combine
  7. Add eggs and coconut milk to a mixing bowl and whisk until combined
  8. When spaghetti squash is finished cooking, reduce oven temperature to 350 degrees
  9. Let squash cool and then scrape the insides out with a large fork into greased baking dish
  10. Spread the meat mixture on top of squash in pan
  11. Pour the egg mixture evenly on top of meat and squash
  12. Mix slightly to ensure the egg mixture is spread throughout the pan
  13. Bake for 50-60 minutes until slightly browned and the casserole bounces back when pressed on
Recipe by Vibrant Life Army Wife at