Spaghetti Squash Casserole

I have a couple things working against me while I’m on Whole30. I do not like eggs and I get bored of foods too easily.

Last round I’d just grab a Lara bar if I was in a hurry or was bored with the foods we had. During this round of Whole30 I’m trying really hard to focus on eating nutritionally dense foods and not convenient foods.

So I went on a search for good recipes that would keep me excited during these next 30 days.

I have made this for breakfast before but I forgot about it! It is now one of my favorites. It lasts us several days and its incredibly filling.

I love that its so customizable. You can make it with any veggies you want and any meats you want. This would be delicious with bacon!

I got the recipe from The Paleo Gypsy but I tweaked it a little bit to make it just the way we’d like.


(Forgive me for the terrible photo. I’m not a photographer and all I have is my phone! But you get the idea.)

1 Spaghetti squash
1 pound apple chicken sausage
2 cups chopped fresh bell peppers (I used one red and one green)
1/2 chopped onion
3 chopped zucchini
Sliced tomatoes for topping (OPTIONAL)
4 eggs
Salt and pepper to taste

First, cook the spaghetti squash. I cut mine in half and bake it in an inch of water at 400° for 35-45 minutes.
Sauté the meat and extra veggies (excluding the tomato slices) until cooked and tender.
Pull apart the insides of the squash with a fork once the squash is done baking. Put squash in a 9×13 pan.
Add all the meat, veggies, and eggs and mix thoroughly.
Place slices of tomatoes on top if you’d like.
Bake at 375° for one hour.
Let stand for 10 minutes or so before serving.

I think next time I’ll add in some other spices or herbs but that’s what great about this dish. You can always change the way you make it 🙂


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