Mediterranean Diet Friendly Whole30 Spaghetti Squash Breakfast Bowl

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Mediterranean Diet Friendly Whole30 Spaghetti Squash Breakfast Bowl

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the squash

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
¼ tsp salt
¼ tsp black pepper

For the turkey

1 lb ground turkey
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt

For the vegetables

1 tbsp olive oil
1 red bell pepper, diced
3 cups baby spinach
¼ tsp salt

For the eggs

1 tbsp olive oil
4 large eggs
salt and pepper, to taste

For serving

1 avocado, sliced (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and season with 1/4 tsp each salt and pepper. Place cut-side down on a rimmed baking sheet and roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
2
Remove the squash from the oven and let it cool for 5 minutes. Flip the halves cut-side up and use a fork to scrape the flesh into long strands, leaving the strands in the shells or transferring them to a bowl. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!