Cooked spaghetti squash, mixed with bacon, cheese and herbs, are formed into patties and then topped with fried eggs for a beautiful and satisfying breakfast dish.
- 1 spaghetti squash, cut in half lengthwise and seeds removed
- 4 slices bacon, chopped
- 1/2 cup minced shallots
- 2 cloves garlic, minced
- 5 eggs
- 1/4 to 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese, plus additional for serving
- 1 tablespoon minced fresh chives, plus additional for serving
- Salt and pepper, to taste
- 2 tablespoons oil, divided
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Place squash, cut side-down, on the prepared baking sheet. Roast until fork tender, 45 to 55 minutes. Let cool slightly, then pull flesh from squash using a fork. Squeeze out excess liquid.
Cook bacon in a sauté pan over medium heat until just crisp. Stir in shallots and garlic, and continue to cook until shallots are soft, 2 to 4 minutes. Cool slightly.
Mix together squash, 1 egg, flour, cheese, chives, bacon mixture, salt and pepper in a bowl. Divide into 4 portions.
Heat 1 tablespoon oil in the sauté pan over medium-high heat. Add squash portions and flatten into patties. Cook until golden brown and cooked through, 5 to 6 minutes per side. Remove patties from the pan and keep warm.
Fry remaining eggs in remaining oil to desired doneness. Top each patty with an egg, and sprinkle with remaining chopped herbs and cheese. Serve immediately.