Super easy Spaghetti Squash Breakfast Cups by

Spaghetti Squash Breakfast Cups

  • Author: Ashley Thomas


  • 1 pound ground pork
  • 1 tablespoon organic season salt, adjust to taste
  • 1 medium to large spaghetti squash (4 cups spaghetti strands, packed)
  • 4 eggs, whisked


To Make Breakfast Cups:

  1. Cook your spaghetti squash (see oven method below).
  2. In a skillet, brown the ground pork with the season salt.
  3. In a bowl, combine spaghetti squash strands and pork. Taste to check for seasoning, then mix in the whisked eggs. (I added an additional ½ tsp seasoning salt at this step)
  4. Scoop this mixture into a greased muffin pan and bake at 350 for 25-30 minutes.

To prepare squash using the oven method

  1. Preheat oven to 375.
  2. Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  3. Place squash cut side down in a baking dish.
  4. Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).