Recipes and Cooking Squash, Bacon, and Feta Breakfast Bake 4.3 (3) Add your rating & review Pair spaghetti squash with bacon, cheese, swiss chard and eggs for an unforgettable, unique and filling breakfast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Bake Time: 1 hrs Bake Time: 25 mins Total Time: 2 hrs Servings: 6 Jump to Nutrition Facts Ingredients 1 3 pound spaghetti squash 2 eggs, lightly beaten ⅓ cup finely shredded Parmesan cheese 3 tablespoon all-purpose flour 2 tablespoon snipped fresh sage 6 slices lower sodium less fat bacon, coarsely chopped 3 cup coarsely chopped, trimmed Swiss chard 2 ounce reduced-fat feta cheese, crumbled (about 1/3 cup) 6 eggs ¼ teaspoon salt ¼ teaspoon ground black pepper Directions Preheat oven to 375°F. Line a small baking pan with parchment paper. Cut spaghetti squash in half crosswise. Use a spoon to scoop out and discard seeds and strings. Place squash halves, cut sides down, on prepared baking pan. Bake about 1 hour or until squash is tender when pierced with a sharp knife. Cool completely on a wire rack. Reduce oven temperature to 350°F. For crust, in a large bowl combine lightly beaten eggs, Parmesan cheese, flour, and sage. Using a fork, scrape squash pulp into the bowl with the egg mixture. Gently stir until well combined. Spread mixture evenly in a greased 2-quart rectangular baking dish. Bake, uncovered, about 20 minutes or until crust is set and edges start to brown. Meanwhile, in a large nonstick skillet cook bacon over medium heat until just browned but not crisp. Using a slotted spoon, transfer bacon to a small bowl. Discard bacon drippings. Spray skillet with cooking spray. Add chard to skillet; cook and stir for 1 minute. Top squash crust with chard, feta cheese, and bacon. Bake, uncovered, about 5 minutes more or until heated through. Coat the same skillet with nonstick cooking spray. Heat skillet over medium heat. Break three eggs into skillet, keeping eggs separate. Sprinkle with half of the salt and half of the pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. Remove from heat for sunny-side-up eggs. For fried eggs over easy or over hard, when the whites are completely set and yolks start to thicken, turn the eggs and cook for 30 seconds more (for over easy) or 1 minute more (for over hard). Remove eggs from the skillet; keep warm. Repeat with remaining three eggs and remaining salt and pepper. To serve, cut baked casserole into six equal portions and place on six serving plates. Top each portion with an egg. Rate it Print Nutrition Facts (per serving) 225 Calories 11g Fat 16g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 225 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 257mg 86% Sodium 534mg 23% Total Carbohydrate 16g 6% Total Sugars 5g Protein 16g Vitamin C 10mg 50% Calcium 170mg 13% Iron 2.3mg 13% Potassium 351mg 7% Folate, total 59.7mcg Vitamin B-12 0.7mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.