Recipe: Spaghetti Squash Egg Bake

True Life: I’ve made a variation of this recipe every week since I dreamed (and cooked) it up 😉


This Recipe Is

  • Savory
  • Cheesy
  • Filling
  • Flavorful
  • Versatile

Yields 2 Servings


  • 1/2 cup marinara
  • 2 cups (~300g) cooked spaghetti squash
  • 4 eggs
  • 2 tbsp (10g) shaved parmesan
  • your fave spices (I suggest generous shakes of garlic, basil, oregano, parsley, and a dash of salt and pep)
  • 3-4 leaves of fresh basil


  • Preheat oven to 400 degrees
  • In a lightly greased small baking dish, evenly distribute marinara
  • Layer cooked and shredded spaghetti squash
  • Here’s where you can layer optional add-ons! Think: spinach, broccoli, zucchini rounds, tomato, etc!
  • Whisk up 4 eggs with your favorite spices and pour evenly over squash
  • Place basil leaves and sprinkle shaved parmesan
  • Bake for ~25-30 minutes or until eggs are solid and parmesan is golden and bubbly

Serving Suggestions

  • With a side of steamed or sautéed greens! I love: broccoli, zucchini, brussels, or asparagus
  • Over a bed of raw greens like kale, spinach, or arugula

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