Paleo Breakfast Casserole

Ingredients

• Squash

  Summer, all varieties, raw

  1 large or 323g

• Butter

  Unsalted

  4 tbsp or 57g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 cloves, minced or 6g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Italian salami

  Pork

  3 oz or 84g

• Olives, Kalamata

  Pitted Greek Kalamata olives - Meijer

  2 ⅓ oz or 66g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Preheat oven to 400 degrees F. Place squash halves cut side up on a rimmed baking sheet. Spread 1 tbsp of butter over top of each half. Sprinkle generously with sea salt and black pepper. Bake for 45 minutes to an hour or until tender.
2. While the squash is baking, heat an ovenproof skillet over medium-low heat. To the pan add the remaining 2 tbsp of butter. Once the butter is melted, add the onions, garlic, oregano, salt and pepper (to taste) to the pan.
3. Once the onions begin to caramelize, add the tomatoes and salami. Sauté an additional 10 minutes and then mix in the kalamata olives.
4. Once the squash is finished roasting, use a fork to scrape out the flesh from both halves. Mix the spaghetti squash in with the onion and salami mixture.
5. Use a large spoon to create 4 deep wells in the mixture. Crack an egg into each well.
6. Place the pan in the oven and bake until the whites of the eggs are cooked through.
7. Sprinkle fresh parsley over the top before serving. Enjoy!