It’s easy to miss all the bright and fresh produce summer brings, but what about fall produce? Apples, squashes, plums, pears…there’s still so much to look forward to!

Check out this Whole 30 Spaghetti Squash Breakfast Hash – a perfectly nutritious, cozy meal.

Squash is a great low carb option, and it’s mild, slightly sweet taste means it goes with almost everything. Cooking it is simple – throw it in the oven cut side down and let it roast until it easily pulls away from the skin. Add the shredded squash into a cast iron skillet or oven-safe pan with the rest of the ingredients and bake! The addition of bacon and an egg ensures you get all the healthy protein and fats your body needs to stay satiated and energized for the day.

Check this recipe out today!


  • 1 small spaghetti squash mine was 1 ¼ pounds or half of a larger one
  • 1/2 tablespoon olive oil
  • salt
  • 2 slices of bacon
  • 2 tablespoons minced onion
  • 1 clove garlic minced
  • 4 small leaves of kale or 2 large cut into skinny threads (called a chiffonade)
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon black pepper
  • 1 large egg


  1. Preheat the oven to 375 degrees F. Cut squash in half vertically and scoop out seeds. Rub the inside of the flesh with olive oil and 2 big pinches of salt. Place cut side down on a sheet pan and roast for 12 minutes.
  2. Turn over so cut side is facing up and bake for another 15-20 minutes (this helps pull some of the moisture out so it won’t be as soggy), or until flesh is softened and will pull into strands when you use a fork to remove them. Be careful not to overcook – which is common with spaghetti squash. When the strands will pull away from the outer skin, it is done. It should be al dente like pasta. Remove from oven and use a fork to remove the strands, much like you would do to pulled pork. (Use strands from one half if you are using a large squash.)
  3. While squash is roasting, heat a cast iron skillet over medium heat. Let it get hot, then add bacon. Cook until crispy, turning heat up slightly if needed. Remove bacon and drain on paper towel. Crumble it when cool.
  4. Leave the bacon fat in the pan. Add onion and garlic to pan and saute over medium heat for 3 minutes, until translucent. Stir in kale and about 1 tablespoon water. Cook for 4-5 minutes, until kale is wilted. When squash is done roasting an you have removed its strands, place them in a towel and squeeze some of the water out.
  5. Add the spaghetti squash to the pan and use a fork to gently stir and combine, so kale distributes itself through the squash. Stir in bacon, vinegar, black pepper and 2 big pinches of salt. Taste and adjust salt as needed. Make a well in the middle of the hash, that reaches the bottom of the pan, and crack one egg into it. Cook on medium heat until the yolk is as set as you prefer. Enjoy!

    Recipe by Heartbeet Kitchen.