Spaghetti Squash Breakfast Cups

• Gluten free
• Paleo

• Meat

  • 1 lb Ground pork

• Produce

  • 1 Spaghetti squash, medium to large

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tbsp Season salt, organic

Found on myheartbeets.com

Ingredients

• 1 pound ground pork
• 1 tablespoon organic season salt, adjust to taste
• 1 medium to large spaghetti squash (4 cups spaghetti strands, packed)
• 4 eggs, whisked

Directions

• Cook your spaghetti squash (see oven method below).
• In a skillet, brown the ground pork with the season salt.
• In a bowl, combine spaghetti squash strands and pork. Taste to check for seasoning, then mix in the whisked eggs. (I added an additional ½ tsp seasoning salt at this step)
• Scoop this mixture into a greased muffin pan and bake at 350 for 25-30 minutes.
• Preheat oven to 375.
• Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
• Place squash cut side down in a baking dish.
• Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).