Hungry for a hot breakfast? This spaghetti squash breakfast casserole is low carb, gluten-free and will warm you right up.
I don’t know if this happens to you, but I find that if I don’t get some vegetables into me early in the day, I am much more likely to not eat many at all. I don’t know why that is. You’d think I could decide to pack in the veggies a little later if I so choose. And sometimes I do choose and I make an effort to get in some of the missed servings of vegetables toward the evening. But it takes more effort and consideration. Whereas if I get in at least one serving of vegetables before lunchtime, I find myself craving them and working them into most meals and snacks. It seems to be a “start as you mean to go on” sort of thing. So I am trying more and more to work them into breakfast. And this low carb veggie-packed breakfast casserole is a great way to start.
This gluten free breakfast casserole also looks delicious. Be sure to sub in your favorite low carb bread!
Did you know that it’s also Hot Breakfast Month? If ever there was a month for celebrating hot breakfasts, February is it. Cold and dreary in most places, and spring seems a long way off. And if you happen to live in the Northeast, as I did for many many years, all I can say is I’m sorry. Brutally pounded by snowstorm after snowstorm and kids getting so many snow days, they will be in school until the middle of July to make it up! February is a tough month to live through sometimes. Having a hot breakfast is surely the best way to fortify yourself for getting out into that grey chill to go to work or shovel the driveway.
Jones Dairy Farm is busy celebrating Hot Breakfast Month for all of February. You should check out their Facebook page and follow them on Twitter for tons of great hot breakfast recipes and ideas. I am particularly enamoured of the breakfast sandwiches made with pancakes, and it would be a perfect with silver dollar low carb pancakes! They are also giving away a Bacon Lover’s Prize Pack but today is the last day to enter so get in there!
To help them celebrate Hot Breakfast Month, and to help myself and my family get more veggies in earlier in the day, I created this low carb Spaghetti Squash Breakfast Casserole with their golden brown sausage links. It’s rather like an egg strata, but with the healthy, gluten-free spaghetti squash in place of the bread. I also packed it full of other vegetables like mushrooms and spinach for a one-two-three punch. The sliced Jones Dairy Farm sausage links make it feel like a special breakfast, and my kids love them so I knew it would help them be a little more enthusiastic about all the vegetables. This was such a healthy win for Hot Breakfast Month and the leftovers heat up really well. Hot healthy breakfast two days in a row…total score!
This post is sponsored by Jones Dairy Farm. As always, all recipes, photography, thoughts, opinions, incoherent ramblings and random tangents are my own.
- 1 large spaghetti squash
- 1 7- oz package Jones Dairy Farm Golden Brown Sausage Links
- 1/4 cup butter
- 8 ounces sliced mushrooms
- 2 cloves garlic minced
- 1/2 tsp salt
- 10 ounces frozen spinach thawed and squeezed out to release as much moisture as possible
- 1 cup crumbled feta
- 1/2 cup grated parmesan
- 4 large eggs
- 1/4 cup heavy whipping cream
- Additional salt and pepper to taste
Preheat oven to 350F and line a large baking sheet with parchment paper. Grease a 9x13 inch glass or ceramic baking dish.
With a large, sharp knife, cut spaghetti squash in half lengthwise. Place on baking sheet cut-side down and bake until soft and squash can be squeezed easily with your hands.
Meanwhile, cook sausage in a large skillet according to package directions. Thinly slice and transfer to a large bowl.
Heat butter in the same skillet over medium heat. When melted and hot, add mushrooms, garlic, and salt and sauté until mushrooms are golden brown. Transfer mushrooms to the same bowl and add spinach, feta and parmesan.
Remove squash from oven and scoop out and discard seeds. Scoop the flesh into the bowl along with the other ingredients. Mix well to combine.
In a medium bowl, whisk together eggs and whipping cream. Stir into vegetables and mix well. Season with additional salt and pepper to taste.
Spread the mixture in the prepared baking pan and bake 40 to 60 minutes, until puffed and set all the way through. Remove and let cool a few minutes before serving.
Serves 12. Each serving has 10.97 g of carbs and 3.22 g of fiber. Total NET CARBS = 7.75 g.
Food energy: 220kcal
Saturated fatty acids: 7.97g
Total fat: 14.40g
Calories from fat: 129
Total dietary fiber: 3.22g