spaghetti squash breakfast bowl

I eat weird things for breakfast. Mostly I’ll just put an egg on just about anything and call it breakfast, case in point, spaghetti squash pesto shrimp breakfast bowls. Yep, I ate this baby for breakfast, but it would be equally suitable for any other meal of the day. My mom likes to reminisce about the origin of names and spaghetti squash confounded her. ‘Its called spaghetti squash but wouldn’t it have existed before spaghetti, maybe they named spaghetti after the squash and not the other way around’. Maybe mom, maybe.

spaghetti squash breakfast bowl

The healthiest way to start the day isn’t cereal or God help us, oats (there’s nothing more loathed in my books that a big sloppy pile of oatmeal). If you want lasting energy without needing a triple shot americano at 10AM then load up on the veggies, fats and protein for breakfast. A nutrient dense breakfast just sets you up for success. No blood sugar crashes or succumbing to the stack of sticky doughnuts in the break room, nope, just pure energy to conquer the world. So while to some my shrimp laden squash bowl might look like an odd thing to have for breakfast, its actually ideal, healthy and damn delicious. Make the squash the night before and this whips up in a pinch. Want to know the easiest way to cook squash? You guessed it, slow cooker!

I like to find really big ones so that I can eat half with dinner and the other half for breakfast. Get creative, you can do this with any type of squash, the spaghetti just has that nice stringy texture.

spaghetti squash breakfast bowl

Spaghetti Squash Pesto Shrimp Breakfast Bowls

Prep Time: 1 hour, 15 minutes

Yield: 2


  • 1/2 a large spaghetti squash, seeds scooped out
  • 2 Tbs ghee or butter
  • 1 Tbs basil pesto, homemade or store-bought
  • 2-4 eggs
  • 1 Tbs vinegar (for poaching the eggs)
  • handful sliced bell pepper
  • handful sliced tomato
  • handful chopped green onion
  • handful arugula or spinach
  • 1/2 avocado, sliced
  • 6 wild raw shrimp, peeled and deveined
  • 1/4 tsp sea salt and pepper


  1. Either cook your spaghetti squash in the oven at 400F for one hour or in the slow cooker for 2 1/2 hours.
  2. Start a small pot of water to boil, when its boiling add vinegar and drop the eggs for 3 minutes if you want soft poached, 4 minutes for medium and 5 for hard.
  3. Melt butter or ghee and basil pesto together in a skillet and pour half over the cooked spaghetti squash, leave the other half in your skillet and add shrimp to it. Cook for 1.5 minutes each side and remove from heat.
  4. To assemble the bowl simply scoop out the strands of spaghetti squash and push to one side, add greens and the other vegetables, top with poached eggs and shrimp and add salt and pepper to taste. Enjoy!
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spaghetti squash breakfast bowl

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