Squashta Bacon & Eggs

I created this when I was trying to use up the vegetables in my fridge before they went bad; this is great dish for breakfast, a main meal, or a side dish.


4 strips Bacon, cooked crisp & crumbled; set aside (drain fat & set pan aside; you’ll be using the pan to cook the dish) – – use vegetarian bacon for a vegetarian option

2 zucchini, spiraled & chopped into smaller strings

1/2 spaghetti squash*

1/2 red pepper, seeded & chopped

1 tablespoon Melt (or other butter substitute)

1/2-1 cup chicken stock/broth (vegetable for a vegetarian option)

4 eggs

Salt & Pepper, to taste

Garlic Powder, about 1-2 teaspoons

Onion Powder, about 1/2 to 1 teaspoons


Cook spaghetti squash per below; set aside.  Cook bacon; remove from pan & pour out fat for another use.  Return pan to low heat & add Melt and the red pepper chunks.  While pepper is cooking, spiraling the zucchini.  Once pepper is tender; add zucchini and about half of the stock/broth to deglaze the pan.  Cook a couple of minutes then add spaghetti squash and season with garlic powder, onion powder, and black pepper; mix well & bring to a simmer.  Carefully crack each egg over a quarter section of the pan & salt pan; reduce heat to low & cover.  Cook until eggs are cooked through and until the liquid has thickened.  Serve with reserved bacon crumbles.


* to cook spaghetti squash quickly:  stab with knife & cook in microwave about 1-2 minutes.  Removed & carefully cut off ends, then cut in half.   Place cut side down in Pyrex or other microwave safe dish & pour in about 1/2 to 1 cup water.  Microwave 10-12 minutes or until squash is tender.   Carefully remove seeds, and using a fork, fluff the squash flesh & scrap out into a bowl.  Set aside half for another use (I like it with chili poured over).  I have found that leaving the seeds in keeps the flesh from drying out when cooking.  This can also be cooked in the oven.  Just cut in half & place in baking pan and bake in 350°F oven until roasted & tender.



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