Spaghetti Squash Breakfast Casserole

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Sometimes I just like to create things on the fly.

This usually means I will look at whatever is in my fridge (usually not a lot) and try to make something edible and hopefully tasty out of it.

I think I got this from my grandma Dreher. She is resourceful. When you don’t have a lot, you can still make good food. My grandfather always loved my grandma for making something out of nothing. Resourcefulness and creativity are traits, which I value. I seek them. I want them. I am.

Last week I was feeling ambitious. I went to the market. I had broth on. I made burgers (click the link for the recipe). I roasted some carrots. I boiled a spaghetti squash.

And then I stopped there. I wasn’t sure what I wanted to do with the squash.

Days later I got off work early, but I wasn’t ready to leave the kitchen yet. I made gingersnaps (posted Monday). I attempted to make caramel filled sunbutter coookies. They failed, but I made them into a cheesecake jar, so all was not lost.

And then I stared at the squash. It was like it was challenging me. What the hell am I going to do with this squash. I was tripped up.

I go back to the fridge for an inventory check.

I have spinach for Kate and Jason. There is some garlic. I have all this cheese that Bob got me. And eggs. Hmm….

Casserole. That is clearly the solution. A breakfast casserole.

And I will confess I was a little (lot) leery of this combination. But I was committed (plus it was what I had to work with).

Result? It was actually pretty freaking tasty, otherwise I wouldn’t be sharing it here!

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Spaghetti Squash Breakfast Casserole

  • 1 spaghetti Squash
  • 2 cups of spinach (mine was local and fresh from the Farmer’s Market)
  • 1 clove of garlic
  • 1 tbsp of ghee
  • Sea salt to taste
  • 6 local, pasture raised eggs
  • 2 tsp hot sauce
  • 3 oz. feta cheese
  • 3 oz. cheddar cheese

Let’s Make it Happen: Cut the squash in half. Boil in water until tender. Allow to cool so you don’t burn the crap out of your fingers. Take a fork and scrape out the ‘noodles’. Toss with melted ghee, sea salt and hot sauce. Layer into the bottom of a pan. Layer the spinach. Sprinkle with salt. Beat eggs with garlic and sea salt (I also used my sriracha grinder). Pour on top. Sprinkle and layer with cheese. Bake at 350 until the cheese is melted and the eggs are no longer runny. Cut into squares and enjoy!

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