I honestly wasn't so sure I was going to like this recipe because I really have a love/hate relationship with spaghetti squash, but man was this recipe good. The squash really resembles the texture of hashbrown potatoes (which I love) so I was a huge fan of this. The kids tried it and thought it was ok, and hey, I'm ok with that!!
About 3 cups of cooked spaghetti squash
½ lb. breakfast sausage, cooked and drained
4 oz. extra sharp cheddar cheese, shredded (divided)
4 large eggs, lightly beaten
1/4 cup sour cream
1 teaspoon sea salt
1/2 teaspoon black pepper
1/8-1/4 teaspoon red pepper flakes (depending on the desired amount of spice)
1 bell pepper, finely diced
½ onion, finely diced
1/2 tsp. garlic powder
1/4 cup almond flour
½ lb. breakfast sausage, cooked and drained
4 oz. extra sharp cheddar cheese, shredded (divided)
4 large eggs, lightly beaten
1/4 cup sour cream
1 teaspoon sea salt
1/2 teaspoon black pepper
1/8-1/4 teaspoon red pepper flakes (depending on the desired amount of spice)
1 bell pepper, finely diced
½ onion, finely diced
1/2 tsp. garlic powder
1/4 cup almond flour
Preheat oven to 400 degree F. Butter or
grease the inside of a 9X13 inch pan and set aside.
In a large bowl, blend the cooked spaghetti
squash, cooked breakfast sausage, 4 beaten eggs, sour cream, salt, pepper, red
pepper flakes, bell pepper, onion, garlic powder, almond flour, and about 3 oz
of cheddar cheese. Mix well and pour mixture into prepared pan and top with the
remaining cheese.
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