Low Carb Spaghetti Squash Egg Casserole
Enjoy these casserole squares as either your breakfast or as a hearty side dish to your main meal. Spaghetti squash is low carb and, when cooked right, has a similar texture to pasta. That’s why this casserole is so filling! Seasoned egg and tons of melted cheddar finish of the dish.
How to Make It
Step 1
Preheat an oven to 400 degrees. Slice a medium spaghetti squash in half and remove the seeds. Lay the halves face up on a sheet tray and sprinkle the salt and pepper over the squash.
Step 2
Bake the tray for 30-35 minutes, until a fork can pierce straight through the flesh. Once you allow the squash to cool, use a fork to shred up the squash (it is this amount that yields the weight listed in your ingredients).
Step 3
In a bowl, whisk together the eggs, cream, salt, and onion powder.
Step 4
Arrange the spaghetti squash in the base of a 2QT glass baking dish lined with pan spray. Pour the egg mixture over the squash until it fills the pan.
Step 5
Arrange the cheddar cheese over the top of the casserole and bake in your oven for 20 minutes. Then, reduce the oven to 350 degrees and bake for an additional 15 minutes.
Step 6
Cool and slice into 6 slices and serve.
Ingredients
- Spaghetti Squash Cooked With Salt
18 ounce
- Salt
¼ teaspoon
- Black Pepper, Ground
¼ teaspoon
- Raw Egg
6 large
- Heavy Cream
4 tablespoon
- Salt
¼ teaspoon
- Onion Powder
¼ teaspoon
- Cheddar Cheese
¾ cup, shredded