Southwest Spaghetti Breakfast Boats

0 Reviews

SERVINGS

4

PREP TIME

45 min

TOTAL TIME

70 min

GLUTEN FREE

YES

Gluten-free and packed with protein, these easy breakfast boats are bursting with corn, black beans, cheese and savory pork sausage.

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
2 medium-sized spaghetti squash 
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll 
1 tablespoon olive oil 
1 small onion, chopped 
2 tomatoes, diced 
1 red bell pepper, diced 
1 jalapeno, minced 
2 garlic cloves, minced 
1 teaspoon ground cumin 
2 teaspoon oregano 
1 teaspoon chili powder 
Salt, to taste 
Black pepper, to taste 
1 15 oz can black beans, rinsed and drained 
1 1/2 cup corn kernels 
6 slices Jones Dairy Farm Dry Aged Bacon, cooked and chopped 
4 eggs 
1 1/2 cup cheddar cheese, shredded 

Additional topping suggestions: 
Sour cream
Guacamole
Cilantro, chopped 
 
DIRECTIONS
Preheat oven to 400 degrees. 

Halve spaghetti squash and scoop out seeds. Place squash cut side down on cookie sheet coated with cooking spray. Bake for 30 minutes. Set aside and allow to cool. Adjust the oven to 425 degrees. 

Meanwhile, in large skillet over medium high heat, cook sausage using spatula to break up into small pieces. Cook for 10 minutes or until cooked through. Remove sausage from skillet and drain on paper towels.

In same skillet heat olive oil over medium heat. Add onion, tomatoes, red bell pepper, jalapeno and garlic and cook for 2 minutes. Stir in cumin, oregano, chili powder, salt and pepper and cook for 2 minutes. Add beans, corn, cooked sausage and bacon, stirring to combine. Remove from heat.

Using fork, scrape inside of squash until it resembles strands of spaghetti. Spoon equal amounts of sausage mixture into spaghetti squash leaving a well in the center. Crack an egg into each well. Bake for 20 minutes, top each with equal amounts of cheese, bake for an additional 5 minutes or until cheese has melted. Top as desired.  

*Note: each halved spaghetti squash can be cut in half before serving to make 8 smaller servings. 

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Ingredients

2 medium-sized spaghetti squash 
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll 
1 tablespoon olive oil 
1 small onion, chopped 
2 tomatoes, diced 
1 red bell pepper, diced 
1 jalapeno, minced 
2 garlic cloves, minced 
1 teaspoon ground cumin 
2 teaspoon oregano 
1 teaspoon chili powder 
Salt, to taste 
Black pepper, to taste 
1 15 oz can black beans, rinsed and drained 
1 1/2 cup corn kernels 
6 slices Jones Dairy Farm Dry Aged Bacon, cooked and chopped 
4 eggs 
1 1/2 cup cheddar cheese, shredded 

Additional topping suggestions: 
Sour cream
Guacamole
Cilantro, chopped 
 

Directions

Preheat oven to 400 degrees. 

Halve spaghetti squash and scoop out seeds. Place squash cut side down on cookie sheet coated with cooking spray. Bake for 30 minutes. Set aside and allow to cool. Adjust the oven to 425 degrees. 

Meanwhile, in large skillet over medium high heat, cook sausage using spatula to break up into small pieces. Cook for 10 minutes or until cooked through. Remove sausage from skillet and drain on paper towels.

In same skillet heat olive oil over medium heat. Add onion, tomatoes, red bell pepper, jalapeno and garlic and cook for 2 minutes. Stir in cumin, oregano, chili powder, salt and pepper and cook for 2 minutes. Add beans, corn, cooked sausage and bacon, stirring to combine. Remove from heat.

Using fork, scrape inside of squash until it resembles strands of spaghetti. Spoon equal amounts of sausage mixture into spaghetti squash leaving a well in the center. Crack an egg into each well. Bake for 20 minutes, top each with equal amounts of cheese, bake for an additional 5 minutes or until cheese has melted. Top as desired.  

*Note: each halved spaghetti squash can be cut in half before serving to make 8 smaller servings.