Spaghetti Squash Italian Sausage Egg Bake

Spaghetti Squash Italian Sausage Egg Bake is a healthy low-carb option for your holiday or weekend brunch that’s packed with delicious flavor.

A few weeks ago, Steve and I had brunch with some of our good friends at their house and my friend, Kerri, made an egg bake that was so amazing.  It had hash browns, hot Italian sausage, cheese and, of course, eggs.  I could have eaten half the pan, it was so good.

I would have totally made her exact recipe at home, except for the part where Steve and I try and eat low-carb the majority of the time.  But I just couldn’t get Kerri’s egg bake out of my head, which got me to thinking about substituting spaghetti squash for the hash browns.  After some more thought, I came up with a plan to make this low-carb version of spaghetti squash Italian sausage egg bake.

It still has all the great flavor of my friend’s egg bake, but  a lot fewer carbs, which says to me, “go ahead, eat TWO big pieces”. To make this deliciousness, you’ll start out by roasting two good size spaghetti squash, which you can do a day ahead of time.  Then all you need to do, is cook the sausage, whisk the eggs and evaporated milk together and mix everything up in a big casserole dish.  You actually can assemble the whole egg bake the night before and just pop it into the oven in the morning.

Continue to Content

Yield: 12 servings

Spaghetti Squash Italian Sausage Egg Bake

Print

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Total Time 25 minutes

Ingredients

• 2 medium large spaghetti squash
• olive oil
• 1 lb bulk hot Italian sausage
• 1/2 onion, chopped
• 1 (8 oz) pkg shredded sharp cheddar cheese
• 6 eggs
• 1 (12 oz) can evaporated milk
• 1 tsp salt
• 1/2 tsp pepper

Instructions

Preheat oven to 400 degrees.

Cut each spaghetti squash in half and remove seeds. (see note)

Place each half on a sheet pan, cut side up and drizzle with olive oil.

Roast for 40 minutes.

Let squash sit until it's cool enough to handle.

With a fork, scrape the flesh out of each half.

Reduce oven heat to 350 degrees.

Drizzle a large skillet with olive oil and heat over medium heat.

Add sausage and onion.

Break up sausage with a spoon and cook until onions are tender and sausage is no longer pink.

Let mixture cool slightly.

Coat a 9x13 baking dish with cooking spray.

Add spaghetti squash, sausage mixture and 1 1/2 cups cheese to prepared baking dish.

Mix to evenly combine.

Whisk together eggs, condensed milk, salt and pepper.

Pour evenly over squash mixture.

Bake for 60 minutes in preheated oven.

Sprinkle remaining cheese over the top and bake for an addition 10 minutes.

Notes

*I found it works well to use a paring knife to cut around the center of the squash and remove the seeds.

*The squash can be roasted and the casserole assembled and refrigerated the night before. Take the casserole out of the refrigerator while the oven preheats. You may need to increase the baking time by 10 minutes or so.

ENJOY!