Spaghetti (squash) for Breakfast

I made spaghetti squash for one of our sides the other night and decided to incorporate it into my breakfast bake for the week.  It actually turned out quite yummy, so here's another exciting Whole30 blog update!

Ingredients

• 1/2 spaghetti squash (hint: make it the night before and use the other half as your side... to cook, heat oven to 375, halve the squash and scoop out the seeds.  Bake for 30-45 minutes, until the squash is tender, and scoop out the insides)
• 1 sweet potato
• 1 small shallot
• 1 sausage link, casing removed
• 3 whole eggs
• 10 egg whites
• 2 garlic cloves
• 1 Tbsp basil
• 1 Tbsp parsley
• 2 tsp red pepper flakes
• 1 Tbsp grape seed oil

Directions

1. Preheat oven to 400 degrees
2. Heat oil in a large skillet over medium heat and place the sausage in the pan.  Separate the meat so it is in bite sized pieces and cook thoroughly
3. While the sausage is cooking, send your sweet potato and peeled shallot through a food processor (or finely chop them if you do not have a processor)
4. Place the sweet potato mixture into the skillet and cook thoroughly
5. Once cooked, add the spaghetti squash so that it heats up
6. Whisk your eggs in a separate bowl.  Add the vegetable/sausage mixture to the bowl and stir so that the ingredients are mixed
7. Pour the mixture into a 8" glass baking dish and bake in the oven for about 30-45 minutes *until the eggs are fully cooked
8. Remove from the oven, let set for about 10 minutes and then serve!

Makes approximately 8 servings