Spaghetti Squash Breakfast Casserole

breakfast spaghetti squash 1

Spaghetti Squash Breakfast Casserole

Makes 6 servings
Per serving: ½ lean protein, 3 vegetables, 2/3 condiment

4 cups cooked spaghetti squash
1 lb ground turkey
2 cups chopped fresh bell peppers
¼ cup chopped red onion
1 cup chopped mushroom
2 cups chopped kale
1 cup sliced tomatoes for topping
4 eggs
salt and pepper to taste

Cook the spaghetti squash in the oven or microwave. Saute the onions, ground turkey, peppers until cooked and tender. Set aside
Pull apart the insides of the spaghetti squash with a fork. Set aside.
Mix all ingredients together thoroughly. Pour into a 8×8 or 9×9 baking dish. Top with tomato slices. Bake at 375 degrees for 1 hour. The dish is ready when the center is firm and set. Let cool for about 5 minutes and serve.


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