Spaghetti Squash Breakfast

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In my attempt to eat healthier, I have realized that for me, a lot of it comes down to preparation. If it were up to my lazy self, I would have coffee and sweet cream for breakfast, then take a nap at 2 pm when I start to crash from lack of energy. So I came up with this recipe that has the taste of a greasy egg and sausage breakfast, while really being packed with tons of veggies. I bake it all at the beginning of the week, cut it into squares and pop them into the fridge. That way, in the busy morning, I can just throw a square into the microwave for 30 seconds and have a balanced, healthy, warm, perfectly portioned breakfast with little effort.

What you need:
1 medium spaghetti squash
2 cups of spinach
1/2 red bell pepper
1/2 a red onion
1 lb. ground sausage
3 eggs

Preheat your oven to 400 degrees. Cut and clean out your squash [cutting length wise, then removing the seeds]. Lay, flesh side down, onto a baking sheet and bake in the oven for 15 minutes. While the squash is baking, cook the sausage in a large skillet [if you’re counting calories, you may only want to use half the sausage. I’m a meat lover, so I used the whole thing]. Using a slotted spoon, set aside your sausage in a separate bowl, leaving the grease in the skillet. Cook your spinach, onion, and pepper in the skillet until all the veggies are limp. Turn off the stove heat. When your squash is done cooking, let it cool for ten minutes. Once squash has cooled, scrape out the flesh with a fork, into the skillet with your other veggies. Put the skillet back on the heat for 5 minutes or so, and mix together the squash, sausage and the veggies. In a separate bowl, beat the 3 eggs together. Prepare a 9×13 pan, and spread the squash, meat, and skillet veggies into the pan. Next, pour the beat eggs over the veggies. Bake the casserole in the oven for 30 minutes until the egg is fully cooked through. Let cool, then cut into squares and refrigerate!

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