Breakfast Spaghetti Squash (Bacon & Egg)

1 spaghetti squash
Oil, to brush
Salt and pepper, to season
1/2 cup of bacon, chopped
4 eggs
1/2 cup cheddar cheese
Green onion, garnish

1. Preheat oven to 400º F / 200º C.

2. Half the squash and scoop out seeds.

3. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.

4. Use a fork to scrape the squash strands and “fluff” it up.

5. Sprinkle bacon and cheese on top of the fluffed squash. Make a hole with a spoon and crack an egg inside.

6. Place breakfast squash halves back in the oven, and bake until filling is hot and eggs reach your desired doneness, about 10 minutes.

7. Garnish with chopped green onion and black pepper.

8. Serve immediately and enjoy!