This spaghetti squash breakfast with baked eggs is an easy, flavorful meal. The eggs are nestled into a bold, umami-rich sauce, then topped with feta cheese and parsley. Serve it with buttered toast for an incredible savory meal you can enjoy any time of day!

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You might not think of spaghetti squash as a breakfast ingredient, but one bite of this baked eggs recipe is all it takes to change your mind. I roast the squash while I make the sauce, then crack the eggs right into the nest and bake until they’re just set.

I love serving this with crusty, buttered toast for scooping up every last bite. It’s cozy, satisfying, and comes together in under an hour, which makes it perfect for a relaxed weekend breakfast or brunch.

Ingredients needed

This spaghetti squash breakfast casserole is packed with flavorful ingredients. Here’s everything you need to make it:

  • Spaghetti squash : we manage to include the flesh of a whole large baked spaghetti squash in the sauce.
  • Olive oil : or another neutral oil, for sautéing.
  • Onion + garlic : the classic mix of onion and garlic give the sauce a pungent flavor base.
  • Anchovies : anchovies add a rich umami flavor to the sauce. To keep it vegetarian, you can skip them and add a bit more salt or a splash of soy sauce instead.
  • Tomato paste + c rushed tomatoes : tomato paste amplifies the bold tomato flavor while the crushed tomatoes make up the bulk of the sauce.
  • Balsamic vinegar : a small amount of balsamic vinegar helps balance out the acidity from the tomatoes.
  • Honey : honey sweetens up the sauce and also helps balance the acidity.
  • Chili flakes + sea salt : chili flakes add a hint of heat and sea salt enhances all the amazing flavors.
  • Eggs : of course this meal isn’t complete without the eggs.
  • Feta cheese, chopped parsley, and buttered toast : optional (but delicious), for serving. Use gluten-free bread or corn tortillas as an alternative.
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What to serve with spaghetti squash breakfast

This savory breakfast spaghetti squash is a complete and hearty meal on its own, and can easily be enjoyed for lunch or dinner, too. It tastes amazing with cornbread muffins instead of toast, and pairs well with other breakfast recipes like some homemade sausage patties and a simple salad.

Can I make it ahead of time?

Yes! To get a head start on this recipe, you can bake the spaghetti squash and make the sauce ahead of time. Store it in the fridge in a sealed container for up to 3 days until you’re ready to use it. The eggs are best when cooked fresh.

Can I use a different type of squash instead?

Spaghetti squash has a unique noodle-like texture that works really well in this recipe. If you can’t find it, you can use julienned zucchini squash. Just sauté it for a few minutes to soften it before adding it to the sauce.

How long do leftovers keep in the fridge?

Store any leftover baked eggs in the fridge in an airtight container for up to 3 days. Reheat them in the oven at 350 degrees Fahrenheit.

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Spaghetti Squash Breakfast Recipe

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Spaghetti Squash Breakfast - 6

Ingredients

  • ▢ 1 large spaghetti squash (cut in half lengthwise and seeds removed)
  • ▢ 2 tablespoons olive oil
  • ▢ 1 large onion (finely minced)
  • ▢ 4 cloves garlic
  • ▢ 3 anchovies
  • ▢ 2 tablespoons tomato paste
  • ▢ 28 ounce can crushed tomatoes
  • ▢ 1 tablespoon balsamic vinegar
  • ▢ 2 teaspoons honey (omit for Whole30)
  • ▢ ½ teaspoon chili flakes
  • ▢ Sea salt (to taste)
  • ▢ 6 large eggs
  • ▢ Optional for serving: feta cheese, chopped parsley, buttered toast

Instructions

  • Turn on your oven to 400 degrees Fahrenheit. Place the spaghetti squash halves face-up on a baking sheet and pop them into your oven. No need to preheat your oven. Bake for 30 minutes then remove the squash from your oven. Turn the oven temperature down to 350 degrees Fahrenheit. When they have cooled slightly, use a fork to remove the squash in spaghetti-like strings. Work from side to side to do this – not top to bottom. 1 large spaghetti squash
  • While the spaghetti squash is roasting, prepare the tomato sauce. Heat the oil in a large, ovenproof skillet over medium heat. Add the onion and let it cook until it is golden and starting to caramelize, about 10 minutes. Add the garlic and (if using) the anchovies and cook for 1 minute. Add the tomato paste to the pan and cook for 2 minutes, stirring constantly. 2 tablespoons olive oil, 1 large onion, 4 cloves garlic, 3 anchovies, 2 tablespoons tomato paste
  • Add the crushed tomatoes to the pan and scrape off any brown bits on the bottom of the pan. Add the balsamic vinegar, honey (if using), and chili flakes and let the sauce cook for at 10 minutes. Generously season to taste with sea salt. Turn the element to low if the spaghetti squash is not yet ready. 28 ounce can crushed tomatoes, 1 tablespoon balsamic vinegar, 2 teaspoons honey, ½ teaspoon chili flakes
  • Stir the spaghetti squash into the tomato sauce, reserving a handful to scatter on top. Make 6 wells in the sauce, being careful not to let the bottom of the pan show in any of the wells. Crack an egg into each well then scatter the reserved spaghetti squash around the pan. 6 large eggs
  • Put the pan into your oven and let it cook for 5 minutes. If the whites have not set, leave them in for another minute. Watch them closely as it is very easy to overcook them. It is better to have soft set egg whites to mix into the sauce rather than over cooked yolks. Optional for serving: feta cheese, chopped parsley, buttered toast

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

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This Spaghetti Squash Breakfast with eggs - 9

Spaghetti Squash Breakfast Recipe

Ingredients

  • 1 large spaghetti squash , cut in half lengthwise and seeds removed
  • 2 tablespoons olive oil
  • 1 large onion , finely minced
  • 4 cloves garlic
  • 3 anchovies
  • 2 tablespoons tomato paste
  • 28 ounce can crushed tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey , omit for Whole30
  • ½ teaspoon chili flakes
  • Sea salt , to taste
  • 6 large eggs
  • Optional for serving: feta cheese, chopped parsley, buttered toast

Instructions

  • Turn on your oven to 400 degrees Fahrenheit. Place the spaghetti squash halves face-up on a baking sheet and pop them into your oven. No need to preheat your oven. Bake for 30 minutes then remove the squash from your oven. Turn the oven temperature down to 350 degrees Fahrenheit. When they have cooled slightly, use a fork to remove the squash in spaghetti-like strings. Work from side to side to do this - not top to bottom. 1 large spaghetti squash
  • While the spaghetti squash is roasting, prepare the tomato sauce. Heat the oil in a large, ovenproof skillet over medium heat. Add the onion and let it cook until it is golden and starting to caramelize, about 10 minutes. Add the garlic and (if using) the anchovies and cook for 1 minute. Add the tomato paste to the pan and cook for 2 minutes, stirring constantly. 2 tablespoons olive oil, 1 large onion, 4 cloves garlic, 3 anchovies, 2 tablespoons tomato paste
  • Add the crushed tomatoes to the pan and scrape off any brown bits on the bottom of the pan. Add the balsamic vinegar, honey (if using), and chili flakes and let the sauce cook for at 10 minutes. Generously season to taste with sea salt. Turn the element to low if the spaghetti squash is not yet ready. 28 ounce can crushed tomatoes, 1 tablespoon balsamic vinegar, 2 teaspoons honey, ½ teaspoon chili flakes
  • Stir the spaghetti squash into the tomato sauce, reserving a handful to scatter on top. Make 6 wells in the sauce, being careful not to let the bottom of the pan show in any of the wells. Crack an egg into each well then scatter the reserved spaghetti squash around the pan. 6 large eggs
  • Put the pan into your oven and let it cook for 5 minutes. If the whites have not set, leave them in for another minute. Watch them closely as it is very easy to overcook them. It is better to have soft set egg whites to mix into the sauce rather than over cooked yolks. Optional for serving: feta cheese, chopped parsley, buttered toast

https://www.theendlessmeal.com/eggs-purgatory-spaghetti-squash/