Serves 6


  • 1 three-pound spaghetti squash
  • 1/2 cup refrigerated, or frozen, egg product, thawed; or, 2 eggs, lightly beaten
  • 1/3 cup finely shredded Parmesan cheese
  • 3 Tbsp. all-purpose flour
  • 2 Tbsp. snipped, fresh sage
  • 6 slices lower-sodium, less-fat bacon, coarsely chopped
  • Nonstick cooking spray
  • 3 cups coarsely chopped, trimmed fresh Swiss chard, kale or spinach
  • 2 ounces reduced-fat feta cheese, crumbled (about 1/3 cup)
  • 6 eggs
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper


    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.

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