I am going to start this recipe out with saying that this might be one of my favorite dishes I have made so far for my blog. It turned out so darn good I can’t quit thinking about it. This is a perfect recipe for breakfast, brunch, lunch or dinner. It also will be great because Easter is upcoming this weekend and I can use some leftover ham for this! I will also add that even the people in my house that do not like spaghetti squash liked this recipe and thought it was shredded potato when they ate it. Win!!
A couple things I would like to point out about this recipe is the flour and the variations. This recipe calls for almond flour. I will admit that when I started clean eating using different flours seemed odd to me. I have really come to love using almond flour and even coconut flour. I really recommend that if you haven’t tried them out yet, do so! The big thing you want to remember is they absorb differently than other flours. You may pay more for them, but you need to use less. The second part I want to touch on is the variations. Feel free to use any kind of shredded cheese, meat or even peppers if you want. I really think there are some really good variations you can do from this recipe, but this version is a keeper! Yay for more ways to getting my veggies in!
Spaghetti Squash Breakfast Bake
The cooked flesh of a medium spaghetti squash (around 4 cups) If you are not sure how to cook it, click here.
8 oz low sodium ham chopped up into small pieces
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
4 large eggs, lightly beaten
1/4 cup plain greek yogurt
3/4 cup finely diced red and orange peppers
1 medium onion, finely diced
1/4 cup almond flour
1/2 tsp. garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (you can add more or less if you want)
Optional: extra shredded cheese
Preheat oven to 400 degrees. Spray the inside of a 9X13 inch pan with cooking spray. Gently spread the spaghetti squash flesh in the pan. Add ham, onions, peppers and cheese to spaghetti squash and with a fork evenly distribute through squash. In a separate bowl mix together eggs, almond flour and seasonings. Pour mixture over squash/peppers/ham/cheese and using fork distribute everything evenly in pan. Sprinkle optional extra cheese on top and place in oven. Bake for 40 minutes or until center is set and the edges are a little crisp. Allow to cool a bit before serving. Enjoy!
21 Day Fix – Casserole makes 12 servings, each serving is 1/2 GREEN, 1/4 YELLOW, 1/2 BLUE, 1/4 RED