Spaghetti Squash Morning Scramble

Spaghetti squash earns its name from the golden strands that slip free once roasted. This American breakfast scramble folds those tender threads with eggs, cremini mushrooms, fresh sage, and crumbled feta.

Serves 3 · 15 min prep · 50 min cook

Estimate for one serving

• 298 cal
• 18g protein
• 22g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 medium (about 2.5 lb) spaghetti squash
• 6 large eggs
• 8 oz sliced cremini mushrooms
• 1.5 tbsp minced fresh sage
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 finely chopped shallot
• 2 minced garlic cloves
• 2 cups baby kale
• 1/3 cup crumbled feta
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp snipped chives

Instructions

1. 1Preheat the oven to 400°F. Halve the spaghetti squash lengthwise, scoop out the seeds, and brush the cut sides with olive oil. Season generously with salt and pepper.
2. 2Place the halves cut-side down on a baking sheet and roast 35 to 40 minutes until the flesh is fork-tender and easily shreds into strands. Cool 5 minutes, then scrape the strands into a bowl with a fork.
3. 3While the squash cools, heat the remaining olive oil and the butter in a large nonstick skillet over medium heat. Add the mushrooms and cook 5 to 7 minutes until they release moisture and turn golden brown.
4. 4Stir in the shallot, garlic, and minced sage; cook 1 to 2 minutes until the shallot softens and the sage becomes aromatic.
5. 5Add the baby kale and salt; toss just until the leaves wilt, about 1 minute. Fold in the spaghetti squash strands and warm everything together for 2 minutes.
6. 6In a separate bowl whisk the eggs with the remaining salt, black pepper, and red pepper flakes until well blended.
7. 7Push the vegetable mixture to the edges of the skillet, pour the eggs into the center, and let them sit 20 seconds. Then gently scramble, folding the vegetables into the eggs as they set, for 2 to 3 minutes until softly cooked but still moist.
8. 8Remove from heat, sprinkle feta and snipped chives over the scramble, and give one final gentle fold so the cheese softens slightly. Divide among plates and serve hot.