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Spaghetti Squash Bacon Breakfast Skillet

spaghetti squash bacon skillet, paleo breakfast, whole 30 breakfast

Spaghetti Squash Bacon Breakfast Skillet

I was so happy to get back in the kitchen and have a spurt of creativeness! I go through times where I’m not in the mood at all to create something, so I’ll stick with a recipe that I know. BUT, this morning it was nice to finally have the “want” to make something new + do some recipe testing! Yay – enter int his spaghetti squash bacon breakfast skillet.

I had a spaghetti squash that needed to be used, along with bacon, and look at what was born! Have you guys ever cooked bacon in the oven? We’ve been doing this a lot and it’s a GAME CHANGER. We do both types of cooking in the skillet or the oven, but lately, the oven has been a favorite!

So, this deliciousness was created and it was kid-approved + hubby-approved! Yay! When you create this spaghetti squash bacon breakfast skillet, head over to Instagram + Facebook and tag us @nuvitruwellness, so we can see your beautiful creation! 🙂 We love connecting with our community, so make sure to engage with us, so we can get to know you too!

spaghetti squash bacon breakfast skillet


  • 1 Package of Bacon
  • 1 Small-Medium Spaghetti Squash
  • 4 Pasture Raised Eggs
  • 2 Handfuls of Kale
  • 1/2 Chopped Onion
  • Garlic Powder
  • Salt + Pepper
  • Smoked Paprika
  • Cast Iron Skillet (Since you can put this cookware in the oven too!)


  1. Preheat the oven to 425 degrees F.
  2. Cut the spaghetti squash lengthwise and take out the seeds in the middle.
  3. On a baking pan, put down parchment paper and fill the bottom with water. Place the spaghetti squash in the baking pan skin side up.
  4. Bake the spaghetti squash until you can easily pierce it with a fork (start checking after 20 minutes)!
  5. While the spaghetti squash bakes, cook the package of bacon until crispy in your cast iron on the stove.
  6. Once the bacon is done, set the bacon aside. Pour 75% of the bacon fat in another container to save for future recipes and keep 25% of it in the pan.
  7. On low-medium, sautée the chopped onion and kale in the bacon fat pan.
  8. When the spaghetti squash is done, use a fork to shred it into spaghetti strands. Take the strands out of the skin and place it in the pan with the onions and kale + mix well.
  9. Mix in the garlic powder + salt + pepper + smoked paprika. I used about 3/4 tsp of each.
  10. Lower oven to 350 degrees F.
  11. Make four little pockets in the skillet and crack an egg in that spot.
  12. Place the skillet in the oven + cook until eggs are firm.


Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).