Baked Eggs in Tomatoes over Buttery Spaghetti Squash

Baked Eggs in Tomatoes over Buttery Spaghetti Squash

Carol Harrison HalfYourPlate, Healthy Leftovers, Recipes Leave a Comment

The Canadian Produce Marketing Association (Half Your Plate folks) hired me to work on a recipe and video series and I’m delighted to share it here with you!

Spaghetti squash goes great with tomatoes and leftover squash gets a new life as a hearty base for this yummy veggie-centric breakfast or brinner – breakfast for dinner (see recipe below).

OK so this is not a take it to school lunch but can work for brunch so that’s close to lunch and hey I feel obliged to share some ideas to get our veggies in early in the day so we’re not left eating 4-5 cups of veggies for dinner!

Watch Spaghetti Squash 4 Ways for a quick idea of how to make this plus 3 more terrific ways to eat spaghetti squash.




Baked Eggs in Tomatoes over Buttery Spaghetti Squash
Prep time
Cook time
Total time
Dietitian's Tip: It’s easy to work vegetables into your breakfast meal when you combine them with eggs. This meal can work for breakfast, brunch, lunch or dinner.

*Kids Cook: I find teaching kids how to cook breakfast is a great introduction to cooking.
Serves: 6
  1. Follow our 3 simple steps:
  2. (ingredients are in bold)

  3. Step One
  4. In large rimmed baking dish spread out 3 cups of Spaghetti Squash with Herb Butter and Parmesan set aside.

  5. Step Two
  6. Slice top third off of 6 large tomatoes. Use a spoon to remove core and seeds from tomatoes. Arrange tomatoes onto the spaghetti squash. Drizzle tomatoes with 2 tbsp canola oil, ½ tsp EACH coarse salt and pepper. Roast in 400°F oven until tomatoes are softened, about 15 minutes.

  7. Step Three
  8. Crack an egg into each tomato and season eggs with salt and pepper. Return to oven and bake for about 15 minutes or until egg whites are set and yolk is a bit runny.
Short on time? Try this instead.

• Serve a poached egg over the Spaghetti Squash with Herb Butter and Parmesan .

Need breakfast for one or two?

Try making this in the toaster oven. Once the egg white is firm it’s ready.

*All “Kids Cook!” ideas are meant as a guide only. You know what your child can safely manage. Make sure they understand your rules for safely working in the kitchen. Always supervise kids in the kitchen and have fun!
You may also be interested in:
What food can I pre-prep on the weekend for school lunches?
Colour up School Lunches with Vegetable Hummus 3 Ways
Glazed Beef Kabobs with Easy Asian Eggplant (and way to use leftovers for lunches)
How can I help my child to eat healthier lunches?


Would love to hear from you!