This Paleo Whole30 Spaghetti Squash Breakfast Casserole is hearty, loaded with vegetables, and perfect for make-ahead mornings. It’s naturally gluten-free and dairy-free, full of flavor, and simple to prepare.
I’ve been enjoying this casserole for breakfast all week. It’s wonderful to have a dish ready so mornings are easier—no thinking or cooking required. The weekend prep is worth it for stress-free weekday breakfasts.
The base is spaghetti squash, which has a mild flavor but gives the casserole substance and pleasant texture. Eggs bind the mixture and provide protein. Keep those two components and you can customize the rest. In this version I used mushrooms, grape tomatoes, green onion, and bacon — a delicious combination.
Using a heartier meat like sausage will increase the protein and yield. This recipe makes about 6 generous servings. Served with fruit on the side, it’s a satisfying breakfast.
Instant Pot Saves Time
There is a bit of prep, but it can be streamlined. Spaghetti squash often takes a while to cook, but in an Instant Pot it cooks in just 7 minutes. While the squash steams, you can cook bacon and mushrooms and halve the tomatoes. Then combine everything, pour beaten eggs on top, and bake. If you don’t have an Instant Pot, roast the squash in the oven using your preferred method.
One important tip: after cooking, squeeze the cooked spaghetti squash well to remove excess moisture. It retains a lot of water, and pressing it with a clean kitchen towel and wringing it out helps keep the casserole from becoming soggy.
This casserole is easy, flavorful, and filling — a great paleo breakfast option. I’m already planning to make it again this weekend!
Other spaghetti squash casseroles you may enjoy include Paleo Whole30 Buffalo Chicken Casserole, Paleo Whole30 Barbecue Chicken Casserole, and Paleo Whole30 Baked Spaghetti.
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Paleo Whole30 Spaghetti Squash Breakfast Casserole
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Ingredients
- 1 large spaghetti squash
- 8 ounces mushrooms
- 8 ounces bacon
- 1 pint grape tomatoes, halved
- 1/2 cup chopped green onions
- 1 teaspoon salt
- 12 large eggs
- 1 1/2 teaspoons Italian seasoning
Instructions
- Cut the spaghetti squash in half diagonally, scoop out the seeds, and place the halves on the Instant Pot steamer rack. Add 1 cup of water, close the lid with the valve sealed, select Manual, and set to 7 minutes.
- While the squash cooks, fry the bacon in a medium-to-large skillet over medium heat until crispy. Remove and drain on a plate, leaving about 1 tablespoon of bacon grease in the pan. Add mushrooms and sauté over medium heat until tender.
- When the squash finishes, quick-release the pressure. Carefully remove the halves to a bowl to cool slightly, then shred the flesh with a fork into a large bowl and squeeze out excess liquid using a clean kitchen towel.
- Combine the shredded squash with the cooked bacon, mushrooms, green onions, salt, and half of the halved tomatoes. Mix well.
- Preheat the oven to 350°F. Line a 13×9-inch baking dish with parchment paper and add the squash mixture, spreading it evenly.
- Beat the eggs in a bowl until the yolks are fully broken and combined. Pour the eggs over the squash mixture, stir gently to distribute, and smooth the top.
- Top with the remaining tomatoes and bake for about 50 minutes, or until the eggs are set and the casserole is firm to the touch.
Nutrition Information
Carbohydrates: 17 g
Protein: 20 g
Fat: 26 g
Sodium: 813 mg
Fiber: 4 g
