Loaded Breakfast Casserole
Low carb spaghetti squash replaces hashbrowns for a chilly morning indulgence
Servings: 4
Calories: 382kcal
Cost: 12
Equipment
- Skillet
- Oven
Ingredients
- 2 cup Spaghetti Squash, shredded Pre-cooked, shredded
- 1 lb Breakfast Sausage, crumbled
- 3 ounces Feta Cheese, crumbled
- ½ cup Bell Peppers, diced Red, yellow or orange
- ¼ cup Onion, diced
- 2 clove Garlic crushed
- 1 Salt and Pepper to taste
- 1 Tbsp Avocado Oil
Instructions
Spaghetti Squash
- Preheat oven to 375° F / 190° C
- Slice rings in Spaghetti squash, remove seeds
- Place prepared squash rings on a baking sheet, fill with water to cover the bottom of pan.
- Bake for 35-45 minutes, until squash is able to be shredded with a fork.
- Shred squash into hashbrown size pieces, drain excess water and pat dry with a paper towel.
Casserole
- Cook sausage and crumble. Remove from pan, leaving any grease in pan.
- Add oil to skillet. Allow to heat for a minute before adding garlic.
- Brown garlic, then add squash.
- Fry squash for 5 minutes, stirring occasionally
- Add oinions and bell peppers, continue to cook another 5 minutes
- Next, add sausage to pan, mix to incorporate well. Cook another 2-3 minutes or until squash begins to crisp on edges.
- Sprinkle with Nutritional Yeast and Feta. Serve with eggs for a complete breakfast.
Notes
382Calories | 11.7g Total Carb | 29.1g Fat | 16g Protein
1.7g Fiber 10 net carb