I love breakfast for dinner, particularly when it is cold (well cool in our case) outside. It’s usually fast, inexpensive, and always tasty. When my family was in town, this is what I made for dinner, Spaghetti Squash, Potato, Egg bake. We also had whole wheat biscuits.
It’s a really great and filling meal. The spaghetti adds a great flavor, but also makes the eggs seem so soft and fluffy. This dish is really inexpensive as well. The recipe made 2 8 in round casseroles (one with meat, one without), and if the squash and potatoes had not been in my CSA box, I estimate it cost about $7.00. That fed 4 adults and one child and we will have 2 days of leftovers. Here is the recipe.
- 1 spaghetti squash
- 2 cups chopped potatoes
- 1 onion, chopped
- 12 eggs
- 2 tbsp dried thyme
- 2 tbsp parsley
- 2 tbsp garlic powder
- 2tbsp olive oil
- salt and pepper to taste
- 1/4 lb ground pork sausage (if you want both dishes to have meat then use 1/2 lb pork)
Preheat oven to 450. Cut Spaghetti Squash in half length wise, scoop out seeds and place face down on a cookie sheet. Bake for 20 min or until tender to the touch.
Meanwhile chop potatoes and onions, and heat olive oil in a large skillet over med heat. Add onions and potatoes and cook until tender, about 10 min. In a medium skillet cook the sausage.
Crack eggs into a large bowl and scramble. Add cooked potatoes, onions, and herbs to the eggs and mix.
Once the squash is finished cooking remove the “spaghetti strands” with a fork and add them to the egg mixture. Turn oven down to 400
Grease 2 8″ baking dishes and pour half of the of the egg mixture in one. Add pork to the remaining egg mixture. Mix and pour in the 2nd greased baking dish.
Bake for 25 minutes or until a knife comes out clean when inserted in the middle of the casserole. Cool 5-10 min and enjoy.