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Spaghetti Squash Breakfast Cups

Super easy Spaghetti Squash Breakfast Cups by myheartbeets.com

Spaghetti Squash Breakfast Cups

5 from 3 reviews
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  • 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:

  • Cook your spaghetti squash (see oven method below).
  • In a skillet, brown the ground pork with the season salt.
  • 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)
  • Scoop this mixture into a greased muffin pan and bake at 350 for 25-30 minutes.

To prepare squash using the oven method

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