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5 from 3 votes

Paleo Whole30 Spaghetti Squash Breakfast Casserole

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 6 servings


  • 1 large spaghetti squash
  • 8 ounces mushrooms
  • 8 ounces bacon (nitrate free, no sugar added)
  • 1 pint grape tomatoes, halved
  • 1/2 cup chopped green onions
  • 1 teaspoon salt
  • 12 large eggs
  • 1 1/2 teaspoons Italian seasoning


  • Cut the spaghetti squash in half diagonally. Scoop out the seeds and place both halves in the instant pot on the steamer rack. Add 1 cup of water to the pot, put the top on, make sure the valve is closed, hit "manual" and reduce time to 7 minutes. 
  • While the squash is cooking, cook the bacon and mushrooms. Cut the bacon into small pieces and cook in a medium to large skillet over medium heat. Once crispy, remove and place on a plate. Leave about 1 tablespoon bacon grease to pan and add in the mushrooms. Cook over medium heat until tender. 
  • Once the squash is done, hit "cancel" and release the valve. When the pin drops, open the lid and carefully remove squash to a bowl to cool a little. Once cooled enough to handle, shred into a large bowl (possibly the one you're already using) and squeeze out all the water. 
  • Add the bacon, mushrooms, green onion, salt and half the tomatoes to the spaghetti squash and mix well. 
  • Preheat the oven to 350° Line a 13x9 with parchment paper and add in the spaghetti mixture. 
  • Break the eggs into a medium bowl or measuring cup and whisk until well mixed and all yolks are broken. Pour over spaghetti mixture and mix a little to make sure it's combined and spread evenly. 
  • Top with the other half of tomatoes and bake for 50 minutes or until eggs are set.