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.
Spaghetti Squash Breakfast Casserole
- 1 large spaghetti squash
- 1 7- oz package Jones Dairy Farm Golden Brown Sausage Links
- ¼ cup butter
- 8 ounces sliced mushrooms
- 2 cloves garlic minced
- ½ teaspoon salt
- 10 ounces frozen spinach thawed and squeezed out to release as much moisture as possible
- 1 cup crumbled feta
- ½ cup grated parmesan
- 4 large eggs
- ¼ 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.
Saturated fatty acids: 7.97g
Total fat: 14.40g
Calories from fat: 129
Total dietary fiber: 3.22g
This is really good!!!
This is amazing, we are really enjoying it, so rich and flavorful. The mushrooms really add a lot, this is perfect for this time of year when we are starting to have cold, rainy weather. Thanks for another great recipe!
I know this is an older post, but I’ve been searching for low carb recipes that I can portion out into individual servings (like small ramekins), freeze them and then pop them in the oven when I need one. Do you think this would work with this recipe? Thanks!
I think this would work okay but you need to thaw them before baking.
S M says
The casserole is incredibly delicious, and I enjoy eating it at other mealtimes, not just for breakfast! It’s too bad that I was unable to find the Jones Dairy Farm sausage, despite what their Product Location tool displayed, and used other sausage to make it instead.
Sorry about that!
I can’t get over how delicious this recipe is! Even my husband (who hates squash) and my 3-year-old son (who would rather go hungry than eat something that looks strange) liked this! I have been sharing the recipe with everyone I know!
I need to cook without spending a lot of money or taking up limited kitchen space with “ingredients”. I was wondering what you would think if this was made with cheddar cheese instead of feta. I think it would be good but not sure. Thank you
Absolutely it would be good. Cheddar was my first idea but I’ve used cheddar in a bunch of breakfast casseroles so I had to shake it up a little!
Faith (An Edible Mosaic) says
I’m the same way – I love getting in a serving of veggies first thing! Such a great way to start the day. This looks perfect and I love that you added garlic, spinach, and feta – such a great flavor trio!
Dorothy @ Crazy for Crust says
I’m that way too, but mostly with fruit. I’ll never just pick up an apple or a handful of grapes after my smoothie! I am crushing on spaghetti squash, so I’m loving this!
I love a good hot breakfast. And all the veggies..PERFECT!
Erin @ The Spiffy Cookie says
Oh my gosh spaghetti squash instead of hash browns. Brilliant.
I’m always on the lookout for tasty recipes with spaghetti squash, and this is perfect. My family loves sausage too, so it’s definitely a winner!
I love spaghetti squash, it is so pretty! And tastes amazing, so adding sausage and good quality dairy makes this a perfect dish.
That looks amazing! I would totally eat this for dinner too. 😉
Oh, I love spaghetti squash. I’ll have to try it with some sausage next time!
Julie @ Julie's Eats & Treats says
I have a new found love for spaghetti squash but I never thought about making a breakfast casserole with it. Brilliant! It looks amazing!
Pam Bressette says
Thanks so much for coming up with such great ideas. We had the squash in the freezer, one of our favorites, so made this last night for dinner with a salad on the side was a big hit. I’m thinking of trying this squash to make a Tuna “noodle” casserole any thoughts on this?
I think it would be great as a tuna casserole! My only suggestion would be to maybe press out some of the liquid after the squash is cooked because it may be a little soggy otherwise.
Thanks for the suggestion, very helpful.
Louise Lalor says
Carolyn, this looks fabulous! I need to take something that I can eat to a family brunch. I have a 2 hour drive to get there and don’t even know if I will have time to cook this dish before brunch is served. Could this dish be made and cooked before I leave in the morning and just reheated before serving? Many thanks.
Yes, it can definitely be made ahead and reheated.
Thalia @ butter and brioche says
I’m a monogamist yoghurt or egg breakfast person but after seeing this recipe you definitely have inspired me to try something different in the morning. This breakfast casserole looks and sounds so totally delicious!
The veg in the morning thing makes perfect sense to me. I pack a hot breakfast and a cold lunch for me hubby everyday and if I don’t include one serving of veg for breakfast. He gets a lot hungrier and tends to have a bad snack in the afternoon, out of the vending machine no less : (
I like to make breakfast casseroles and frittatas for dinner at least twice a week, and use the leftovers for his to go breakfast the next day. This looks like a dandy one to try.
Thanks for the recipe!
Glad I am not the only one who experiences this!
Susan Stitch says
This looks really good, but maybe for supper. I’d have to get up at 4 in the morning to get this prepared! Can any of it be done the night before?
Absolutely! You could do the whole thing the night before and just cover it in plastic and put it in the fridge. It may take a little longer to cook through the next morning.