Spinach, Egg, And Squash Breakfast Bowl

Spinach, Egg, And Squash Breakfast Bowl

I love breakfast.

Whether it is sweet or savory, breakfast gets me going. I like to be fueled for the rest of the morning, and since I usually only get the chance to snack once between breakfast and lunch my breakfast has to be filling and satisfying.

I have two commons breakfasts, and both are made of very similar components. There is an egg, plenty of leafy greens, some other source of protein, and a “carrying device” (such as bread). Well, a few weeks ago I discovered a new way to bring all those together.

Spaghetti Squash.

This slightly sweet, buttery squash is theperfect vehicle for making a morning breakfast bowl. I have talked about Spaghetti Squash before (see this post) and have used it in recipes such as my Spaghetti Squash with Fire-Roasted Tomato Sauce and Sausage. I had never thought it would work for a breakfast dish, but looking back I can’t see how I didn’t realize just how good it would be! This breakfast is huge (I am very much a visual eater in the morning– I like large breakfasts), filling, and satisfying. It is also packed with protein and is super flavorful. And– its only 150 calories.

Give it a try and be happily surprised!

Spinach, Egg, and Squash Breakfast Bowl

Serves 1   Calories/Serving: Approximately 150 (depending on protein used)


  • 1c. forked (cooked) spaghetti squash
  • 1/8tsp garlic powder
  • 1/8tsp salt
  • 1/8tsp black pepper
    (can also use other spices of your choosing)
  • 1 egg (or 3 egg whites)
  • 1/8tsp Asian chili sauce (also called sriracha) (optional– can be replaced with any hot sauce)
  • 1c. leafy greens (such as baby spinach, spring mix, arugula, kale, etc)
  • 2 thin slices of meat, such as roast beef or turkey (about 1 ounce)


  1. In a medium heat-safe bowl, mix together the spaghetti squash through black pepper. Heat in the microwave or oven. Set aside.
  2. Meanwhile, cook egg according to your preference (if scrambled, add 1 tbl water and the sriracha while scrambling). 
  3. Fold the leafy greens into the spaghetti squash, and top with egg. Add the protein, sliced or chopped, and mix the entire bowl together so you will get a nice assortment of flavor in every bite! 
  4. Enjoy!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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