Dairy Free Spaghetti Squash Breakfast Bake (Whole30)

This Dairy Free Spaghetti Squash Breakfast Bake is your ideal recipe for meal prep. This dish makes 8 filling servings, is freezer friendly and Whole30!

I have a really bad habit of trying to do too many things in the morning before work. My strange obsession with loading & unloading the dishwasher really interferes with my ability to make breakfast during the week. Sundays end up being the perfect day for me to whip this up.  Once it's done cooking, I separate it into individual servings (ready to grab and go in the mornings.) This lets me start my day with a yummy meal and still gives me time for my odd dirty dish OCD. Win-win.

Using spaghetti squash in this breakfast dish keeps it a lower carb and lighter flavored dish, but makes each serving filling enough so you aren't hungry an hour later. Another perk to using spaghetti squash in this dish is that this breakfast provides me with great nourishment and energy. Since I work out on my lunch break, it's vital to start my day off on the right note. While I won't get into the exact science of it, this meal has a substantial amount of protein and valuable nutrients to keep me going.


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Dairy Free Spaghetti Squash Breakfast Bake
This Dairy Free Spaghetti Squash Breakfast Bake is your ideal recipe for meal prep. This dish makes 8 filling servings, is freezer friendly and Whole30!
Ingredients
  • 1 lb mild italian pork sausage, sugar free
  • 1 med (~4 cups cooked) spaghetti squash
  • 3 cups broccoli, chopped
  • 2 cups spinach, chopped
  • 10 lg eggs, whisked
  • 1/2 cup coconut milk, full-fat
  • 2 tbs coconut oil
  • 1 tsp garlic powder
  • salt + pepper to taste
Instructions
1. Preheat oven to 350 degrees.2. While heating up, cut spaghetti squash in half lengthwise. Place cut side down on baking sheet and place in the oven for 30-40 minutes until you can press into the skin with your finger. Remove when done but keep oven on.3. While squash is baking, melt 1-2 tbs of cooking fat in a large pan. Add in broccoli and spinach to begin cooking.4. Saute the veggies on med-low heat while covered for 10 minutes, stirring occasionally.5. Once your veggies have begun to soften, add the garlic, salt & pepper and mix well.6. Remove the veggies and place them in a large bowl.7. Using the same pan, crumble in your meat and cook until it's done.8. Once fully cooked, use a slotted spoon to remove the pork & add it to the veggies in your bowl9. If you have not already done so, use a fork to string your squash & add it to the bowl as well.10. Mix all ingredients very well. (Really, use your hands for this! Make sure to break up the big "clumps" of squash strands and get them fully mixed with your meat and veggies.)11. Lightly grease a 9x13 dish before spreading your mixture across the bottom.12. Whisk the eggs, coconut milk, and any additional salt desired together. Pour evenly throughout the dish.13. Bake for 40-50 minutes until the egg is fully baked and a knife comes out clean. Let cool 5-10 minutes, then slice and serve.
Details
Prep time: Cook time: Total time: Yield: 8 servings

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