1 organic spaghetti squash (med-large)
1 lb organic maple pork sausage
8 organic eggs
pepper
garlic powder
nutmeg
Directions
Preheat oven to 420 degrees. If cooking at lower altitude use a lower temperature (~400).
Cook spaghetti squash. I use the microwave to save time. Place squash in microwave for 1-2 minutes depending on the size to soften. Chop ends off squash and cut in half lengthwise. Place squash face down in 1/4 C water in a bowl and cover with saran wrap. Cook for ~5-6 minutes. Repeat for other half of squash. Remove seeds and shred squash with a fork. Place all shredded squash in a large bowl.
Brown ground sausage (make sure to break up meat into small pieces). Let cool for a few minutes and place in bowl with squash. Add spices to squash and meat and mix well. Add eggs into bowl with squash and sausage and mix thoroughly with a fork to break up the yolks.
Spray 9x13 dish with olive oil. Pour all ingredients into dish.
Bake for 35-45 minutes or until eggs are cooked. I like to brown the top of the casserole.
Enjoy!
This dish reheats very well for breakfast throughout the week!
