Spaghetti Squash Breakfast Bake

By drakecooper

Ingredients

The cooked flesh of 1/2 of a medium Idaho Spaghetti Squash, approximately 3 cups.
1 lb. Falls Brand Breakfast Sausage, cooked and drained
8 oz. Ballard extra sharp cheddar cheese, shredded
4 large eggs, lightly beaten
1/4 cup Cloverleaf Creamery Cream or Sour Cream
1 teaspoon sea salt
1/2 teaspoon black pepper
1/8-1/4 teaspoon red pepper flakes
1/2 cup finely diced bell pepper
1 cup finely diced Owyhee Produce Onion
1/2 tsp. garlic powder
1/4 cup almond flour
Extra 1 cup of shredded cheese

To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.
Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut side down on the prepared baking sheet.
Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!
Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.
Preheat oven to 400-degree F. Butter the inside of a 9X13 inch pan and set aside.
In a large bowl, blend the flesh of the spaghetti squash with the cooked Falls Brand Breakfast Sausage. Add the remaining ingredients (except the extra cup of cheese) and blend well. Pour mixture into prepared pan and top with the remaining cheese.
Bake for 40 minutes or until center is set and the edges are a little crisp. Allow to cool for at least 5 minutes before serving.