Spaghetti Squash Breakfast Casserole

Yum! This looks worth a try!


  • 4 cups cooked spaghetti squash (8 greens)
  • 15 oz ground turkey cooked (3 leans)
  • 2 1/2 cups chopped fresh bell peppers (5 greens)
  • 1/2 cup chopped red onion (1 green)
  • 2 cups chopped mushroom (4 greens)
  • 2 cups chopped kale (4 greens)
  • 1 cup sliced tomatoes for topping (2 greens)
  • 3 eggs (1 lean)
  • salt and pepper to taste


  1. Cook the spaghetti squash in the oven or microwave.
  2. Saute the onions, ground turkey, peppers until cooked and tender. Set aside
  3. Pull apart the insides of the spaghetti squash with a fork. Set aside.
  4. Mix all ingredients together thoroughly. Pour into a 8×8 or 9×9 baking dish. Top with tomato slices.
  5. Bake at 375 degrees for 1 hour. The dish is ready when the center is firm and set. Let cool for about 5 minutes and serve.

*NOTE: the picture shows cheese on the top. You can add cheese to finish out your lean if you would like. Just make sure it is low fat.

YEILDS: 8 servings

PER SERVING: 1/2 lean protein, 3 vegetables, 2/3 condiment*

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