Whole 30 Spaghetti Squash Breakfast Hash

By Amanda Paa – Updated January 31, 2022
4.75 from 4 votes
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Ready to eat spaghetti squash for breakfast? Let’s do it!

This vegetable forward hash uses roasted spaghtetti squash, kale, onion, and bacon.

Fry it up in a cast iron skillet with an egg, and you have a super satisfying Whole 30 breakfast. I like to make these Almond Flour Banana Muffins to go with it or a Strawberry Kiwi Smoothie.

Spaghetti Squash Hash | hearbeet kitchen
Spaghetti Squash Hash with Bacon & Kale | heartbeet kitchen

This Whole 30 Spaghetti Squash Bacon Hash works beautifully as a nourishing lunch or dinner too. The golden strands of this yellow squash are truly a work of vegetable art!

Tips for Cooking with Spaghetti Squash:

  1. If you’ve had trouble with spaghetti squash getting mushy, you’re probably overcooking it. Bake spaghetti squash at around 400 degrees for 30 minutes, cut side down. At that point, the strands should pull away from the exterior flesh in strands. You still want them to hold their structure.
  2. The best way to cut a spaghetti squash is to put it in the oven whole, and let it bake for 15 minutes. This will soften the tough exterior skin. Remove it, and using gloves, cut it in half vertically. 
  3. Spaghetti squash will last 1-2 months if stored in a dry, cool spot, away from light. Moisture and sunlight will cause it to deteriorate faster.
Spaghetti Squash Hash with Bacon & Kale | gf, paleo

More Paleo Breakfast Recipes:

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Spaghetti Squash Hash | with bacon & kale (gluten-free, paleo)

Whole 30 Spaghetti Squash Breakfast Hash

A satisfying Whole 30 Spaghetti Squash recipe, a breakast hash with kale, bacon, and eggs.
4.75 from 4 votes
Prep Time :15 minutes
Cook Time :30 minutes
Total Time :45 minutes
Author: Amanda Paa



  • 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


  • Preheat the oven to 375 degrees F. Cut squash in half vertically and scoop out seeds. Rub inside of flesh with olive oil and 2 big pinches of salt. Place cut side down on a sheet pan and roast for 12 minutes.
  • 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 too 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.)
  • 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.
  • 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.
  • 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!

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January 7, 2015


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  1. Real

    That is by far the most awesome cast iron I’ve ever seen! I love spaghetti squash and bacon so much. Having it for breakfast seems like I’m cheating on dinner…oops! It’s just too good to resist.

    and that love-hate but actually love feeling you have about the cold in MN? I felt exactly the same way about going to school in vermont! But those frigid winters made fantastic things like this all the more comforting :) Especially wood burning fires. I’m so drawn to the smell!

    • Amanda Paa

      Thanks Chrissa – looks like a lot of great recipes for the cooler weather!

  2. Cecelia Greenberg-English

    This sounds great for my family who are following a Paleo diet. What do you think would be good to add to it beside bacon for my vegetarian friends who also eat eggs?

    • Amanda Paa

      mushrooms would be a great addition or substitution for the bacon! their heartiness and meaty flavor is delicious with it. enjoy!


    Ummm, I need this skillet. I now seem to want anything that is MN shaped haha. But really, this is awesome. Also what you put inside looks great too :) You are very talented my friend.

    • Amanda Paa

      Isn’t the skillet fun? They make a New York one too! Maybe you could have one for home and one for your “other home”. It’s hard to not to like this with the addition of bacon :)

  4. Julia | Orchard Street Kitchen

    I definitely know how you feel with this weather, Amanda…I doubt Chicago is much better than Minnesota right now! You’re right that we need warm, cozy foods to get us through this winter. I love the look of this hash (and that dish is adorable!), especially with the bits of kale weaved in. Here’s to warmer days in our future!

  5. Erika

    That skillet = SO ADORABLE. Also, the image of all those cozy scenes (particularly the bath) speak so loudly to me as I freeze my butt off in this not-even-that-cold-Houston-weather. This skillet looks beyond perfect for a cozy breakfast, particularly with that perfectly cooked egg!! Love love!!

  6. Kathryn

    That skillet! So darn cute; I wonder if I can convince them to make one in the shape of the UK?! And this hash! So much goodness in one delicious dish.

    • Amanda Paa

      That would be so awesome if they could make a UK one. As if I didn’t already love skillet cooking, this just makes it even more fun. Hope you have a great weekend! xo

  7. Jennifer F.

    This skillet is indeed fantastic! I want one for MN, ND and IA:) We’ll have to try this recipe. Jake’s not a fan of spaghetti squash unless it’s cooked in a dish. I’ll eat it for breakfast, lunch, and dinner plain.

    • Amanda Paa

      Spaghetti squash can be tough for people to like right at first, but that’s usually because it’s been overcooked. Hopefully my tips will help Jeni!

  8. Liesl

    This looks like just the ticket now: hearty and comforting. Bacon and egg makes it perfect for breakfast, too, right!? ;)

    And that skillet! I hope they come with a NJ one soon!

    • Amanda Paa

      And you could use one of the eggs from your girls! I’m a sucker for breakfast, like for every meal. And the skillet is just so fun. I smile every time I use it.

  9. Julianne @ Beyond Frosting

    I never thought about spaghetti squash as a breakfast food. I am TOTALLY making this!

    • Amanda Paa

      Julianne, I hope you do try it! Similar to how good sweet potatoes are in a hash, I’m loving the spaghetti squash. Make a great lunch too. Happy weekend!

  10. Michelle @ The Complete Savorist

    It’s frigid here too, but by the grace, the sun has been out for a few days now. I will take low digits with the sun hanging in the sky over warmer but dreary weather anyway…but any who, this looks absolutely wonderful. I love all the ingredients.

  11. Christina

    I lived in Michigan (which is the reason I moved to California), so I completely understand! This is a great idea for a cold morning; you need something to look forward to when it’s -20! :) Btw, love the pan!

  12. Marjory+@+Dinner-Mom

    This looks fantastic! I’m in for dinner!

  13. Kimberly | Chic & Sugar

    I love this for so many reasons! I’m from Chicago, so I can sympathize. Now I am in NY and its at least 5 degrees warmer. Makes a difference! Love the recipe, you can’t go wrong with anything that includes bacon.

    • Amanda Paa

      Kimberly, thanks for stopping by and sympathizing with me about the cold :) At least you traded it for somewhere a little warmer. Comfort is always good no matter where you are though, right? And you could get a NY skillet! That’s one of the 4 states they are making. Have a great weekend :)

  14. Millie | Add A Little

    This looks so delicious and perfect for brunch! Also, that skillet is insane!! So cool!

    • Amanda Paa

      thank you Millie! i’m pretty much in love with anything that has an egg on it :)

  15. Alice @ Hip Foodie Mom

    I love how you focus on the positives. . I am now a year-long resident of Wisconsin and I have to say, it’s freaking cold. Like bitterly cold. Well, you know exactly what I am talking about. . I do love my wool socks . . so I’ll focus on them and how beautiful the snow looks from inside my warm house. . and this fabulous spaghetti squash hash!! looks so good and love the Minnesota cast-iron skillet. . I’ll have to look into American Skillet Co. I’m here in Madison!

  16. Jessica Frederiksen

    Oh my gosh where did you get that skillet!? I must have one! I am from St. James. I hope you are staying warm today!

    • Amanda Paa

      Hi Jessica! The link for the skillet is in the paragraph right underneath the recipe title. They’re made by American Skillet Company. So cute, right? I am from New Ulm, and actually spent about half of my time when I was young in St. James because that’s where my cousins live. Do you know the Carters?

  17. emily (a nutritionist eats)

    LOVE LOVE LOVE this recipe! So many of my favorite foods in one adorable skillet!

    • Amanda Paa

      You love it so much you might move back to Minnesota, right?? :)

      • emily (a nutritionist eats)

        Well I have to be strategic with that…and not bring it up in the winter. ;)

  18. Sarah @ SnixyKitchen

    YOU HAVE A MINNESOTA SKILLET?! Dude. That’s some serious pride and I love it (I also had to google the shape of Minnesota before I read at the bottom that it is indeed your state skillet). Mmm – I feel like I can definitely trust your brunch recommendations after making your egg bake. Can’t gave to give this one a whirl! (I wonder what cooking in a long skinny CA skillet would be like?;)