Sp-egg-etti Squash Bites

Sp-egg-etti Squash Bites | Food Your Body Will Thank You For

As a mom, I’m always looking for an easy breakfast idea that is nourishing and delicious. I created this dish just 4 days after giving birth to my second son. It fulfilled several needs. First, I needed to put the spaghetti squash in the freezer to good use 2) The eggs and cheese were great ways to boost my energy/calories while taking care of a newborn in a sleep-deprived state and 3) my husband is NOT a cook, and he and my 4-year-old were in desperate need of a hot meal beyond buttered gluten-free toast.

This dish has vegetables, healthy fat, and just 4 ingredients! I knew it was a winning recipe when my husband, 4-year-old, and I were arguing over the last bite!

Enjoy! <3

Sp-egg-etti Squash Bites

You’ll Need:

  • 1-1/4 c. minced, room temperature, seasoned spaghetti squash (see bottom of post for cooking directions)
  • 1-1/4 c. heaping cups of shredded cheese (I used 1/2 organic jalapeño jack & 1/2 Monterey jack)
  • 6 pastured or organic eggs
  • cooking fat of choice (I use pastured bacon fat, but organic coconut oil or pastured lard would also work)

Directions for making EGG BITES

  1. Preheat oven to 350 degrees
  2. Using your cooking fat, grease your muffin tray (or use silicone cups)
  3. Put all ingredients into a bowl, mix well.
  4. Ladle mixture evenly into muffin cups (I use this stoneware tray).
  5. Cook for 28-30 minutes, until the edges are slightly browned.

 

* Make the squash the day before/earlier in the day–OR you can use previously cooked/frozen (see #5 below)

To make SPAGHETTI SQUASH:

You’ll Need:

  • 1 medium spaghetti squash, halved and seeded
  • 6 T. grass-fed butter
  • 2-1/4 t. Tuscan Herb salt (get HERE) or your favorite herb/salt blend

Directions

  1. Preheat oven to 425 degrees
  2. Spread butter all over inside of spaghetti squash sprinkle salt blend over it
  3. Cook for 60 minutes or until soft (I have no idea WHY, but this sometimes takes 45 minutes, but can take as long as 1 hour and 15 min.–just measure by texture of the squash. I like mine very soft.)
  4. Allow to cool enough for you to handle the squash ans use a fork to remove flesh
  5. This freezes well, but you will need to squeeze out excess water with a cheese cloth after defrosting

 

Disclaimer: This blog participates affiliate advertising programs. Your support in purchasing through these links enables me to conduct recipe development, provide giveaways, and pay for the upkeep of this blog. Thank you for your support!