Squash, Bacon and Feta Breakfast Bake Recipe
Preheat oven to 375°. Line a small baking pan with parchment paper. Cut spaghetti squash in half crosswise. Use a spoon to scoop out and discard seeds and strings. Place squash halves, cut-sides down, on prepared baking pan. Bake about 1 hour, or until squash is tender when pierced with a sharp knife. Cool completely on a wire rack. Reduce oven temperature to 350°.
For crust, in a large bowl, combine the next 4 ingredients (through sage). Using a fork, scrape squash pulp into the bowl with the egg mixture. Gently stir until well combined. Spread mixture in a greased 2-quart rectangular baking dish. Bake, uncovered, about 20 minutes, or until crust is set and edges are starting to brown.
Meanwhile, in a 10-inch nonstick skillet, cook bacon over medium until just browned but not crisp. Transfer bacon to a bowl. Drain and discard bacon drippings. Spray skillet with cooking spray. Add chard to skillet; cook and stir 1 minute.
Top squash crust with chard, feta cheese and bacon. Bake, uncovered, about 5 minutes more, or until heated.
Coat the same skillet with cooking spray. Heat skillet over medium. Break 3 eggs into skillet, keeping eggs separate. Sprinkle with half of the salt and pepper. Reduce heat to low; cook eggs 3 to 4 minutes, or until whites are completely set and yolks start to thicken. Remove from heat for sunny-side-up eggs. For fried eggs over easy or over hard, when the whites are completely set and yolks start to thicken, turn eggs and cook 30 seconds more (for over easy), or 1 minute more (for over hard). Remove eggs from the skillet; keep warm. Repeat with remaining 3 eggs and remaining salt and pepper.
To serve, cut baked casserole into 6 portions. Serve each portion with an egg.
Excerpted from Diabetic Living Eat Smart Lose Weight © 2018 by the Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.