Vegan Breakfast Stuffed Spaghetti Squash

August 21, 2017
When it comes to breakfast, I usually end up doing variations of the same thing that tastes good. Sometimes, though, I wake up and want to mix things up. That's where this Breakfast Stuffed Spaghetti Squash comes in.
If you've tried Spaghetti Squash as a pasta replacement, you're going to love trying it as the base for this sweet breakfast bowl. I paired this neutral squash with fresh berries, yogurt, nut butter, and granola to create a filling and fun breakfast. The meal would be perfect for a festive weekend breakfast or brunch option. If you bake the squash halves in advance, you could throw together this breakfast bowl in 5 minutes for work week meals.
Vegan Breakfast Stuffed Spaghetti Squash

Vegan Breakfast Stuffed Spaghetti Squash

Recipe Type: Breakfast
utensils YIELDS 2 servings
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  • 1 spaghetti squash
  • 1/2 teaspoon avocado oil
  • 1/2 cup almond milk yogurt
  • 2 tablespoons nut butter
  • 1 cup mixed berries
  • 1/4 cup pecans
  • 1/4 cup granola
  • cinnamon
  • maple syrup (optional)
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Directions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Halve your squash, remove seeds and pulp, and rub the interior with avocado oil.
3. Place squash halves facedown on baking sheet and bake for 50-60 minutes.
4. Remove from the oven, sprinkle with cinnamon, and allow to briefly cool. Then tease spaghetti squash into "noodles" with a fork.
5. Stuff with remaining ingredients and serve immediately.

Also by Lauren: Vegan Cantaloupe Yogurt Bowls

Related: Butternut Squash Mac N' Cheese

Lemon Zucchini Breakfast Muffins

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Photos: Lauren Kirchmaier


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Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and her blog floraandvino.com.

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