The Endless Meal · by Kristen Stevens★ 5.0 (21)
Spaghetti Squash Breakfast Recipe
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 21%
CARBS 32G50% OF CAL
7G FIBER9G OTHER16G TOTAL SUGAR
FAT 11G40% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash with eggs baked in a bold tomato-anchovy sauce, topped with cheese and fresh herbs. A savory umami-rich meal for any time of day.
mainamericanegg disheggs🍪 sheet pan🍳 skillet🔥 oven
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Nutrition & ingredients
Ingredients
serves 6- 1 large spaghetti squash (cut in half lengthwise and seeds removed)
- 2 tablespoons olive oil
- 1 large onion (finely minced)
- 4 cloves garlic
- 3 anchovies
- 2 tablespoons tomato paste
- 28 ounce can crushed tomatoes
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- ½ teaspoon chili flakes
- Sea salt (to taste)
- 6 large eggs
- Optional for serving: feta cheese, chopped parsley, buttered toast
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 21%
CARBS 32G50% OF CAL
7G FIBER9G OTHER16G TOTAL SUGAR
FAT 11G40% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 296mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 832mg
- Calcium
- 116mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.