Breakfast Paleo Pasta
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
  • 1 medium spaghetti squash
  • 1 package paleo bacon (no sugar added)
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh basil and/or 1-2 teaspoons dried basil (I actually prefer the dried basil for this recipe)
  • 2 eggs
  • 2 cloves garlic (crushed)
  • 1 tablespoon coconut oil
  • Celtic Sea Salt
  • garlic powder
  • black pepper
  • ½ cup chopped cherry tomatoes (optional)
  1. Turn oven on to 400°
  2. Cut squash long ways in half
  3. Cover the bottom of a cookie sheet with filtered water
  4. Place squash meat side down on a cookie sheet
  5. Bake for around 1 hour or until fork tender.
  6. While squash is cooking, cut bacon into small pieces
  7. Sautee bacon in a frying pan, when done scoop out bacon and set aside in a bowl
  8. Pour bacon grease into a small bowl leaving a couple of tablespoons of grease in the pan. (Keep grease, you may want to use more as you're cooking)
  9. Chop green onion, basil and cherry tomatoes
  10. When squash is done, spoon out the seeds and throw out, then spoon out the meat.
  11. Sautee the squash, garlic cloves in the bacon grease for a couple minutes. DO NOT OVERCOOK! Season with a couple shakes of garlic powder and salt
  12. Add green onion, basil. Heat for a minute or two.
  13. Lastly, add the cherry tomatoes and add bacon back in.
  14. Mix well and heat for a couple more minutes
  15. Pour into bowl
  16. Cook an over easy egg for each serving and place on top, garnish with more green onion
  17. Enjoy!
It's very important to not overcook the spaghetti squash. It come become too mushy. Make sure your pan is hot and just stir ingredients in quickly.
Recipe by Sharla Ember at