Spaghetti Squash & Sausage Benedicts with Green Sauce

A healthier and more nutrient-dense version of the classic brunch benedict that will taste just as decadent and delicious.

Course Breakfast

Cuisine American, dairy free, gluten free, grain free, healthy, keto, ketogenic, low carb, nightshade free, nut free, paleo, whole30

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings stacks

Calories 303kcal

Preheat oven to 450 degrees
Slice the spaghetti squash into 1.5-inch slices (hamburger style) and deseed. Lightly coat each slice with the olive oil and place on a baking sheet
Roast the spaghetti squash slices for 45 minutes or until the squash flesh is tender and cooked through.
Blend all of the green sauce ingredients in a blender until well-combined. Reserve for later.
Remove the cooked spaghetti squash from the skin, discarding the skin. Mix the squash noodles with salt and pepper before forming the noodles into 8 evenly sized nests.
Turn oven down to 350 degrees
Evenly divide the sausage into 8 separate 2-oz balls and form sausage patties. Up to this point, you can prepare everything in advance and refrigerate until you are ready to complete the dish.
Bake sausage patties on a baking sheet at 350 for 15 minutes or until cooked through.
Meanwhile, melt coconut oil in the skillet. Once the oil is hot, add the spaghetti squash nests. Pan-sear squash cakes for 4 minutes or until golden brown on one side. Flip nests and cook for 2-3 minutes or until golden brown on the other side.
Soft boil eggs, about 7-8 minutes of boiling.
Assemble the benedicts, laying one spaghetti squash on the plate, followed by the sausage patty and finally by 1/2 of a soft-boiled egg. Drizzle with green sauce, serve, and enjoy!

Pan searing the nests will give them a toasted texture and flavor and is worth doing
The best way to tell if the oil is hot enough to sear the nests is to drop a little bit of water in the pan with the heated oil. You just need a few small drops. If the water sizzles, it's ready. If the water jumps 3 feet out of the pan and turns all of the oil into bubbles, it is too hot. Turn it down a bit.
Follow the dirty dozen guidelines for produce. Remember, Kale is now on the dirty dozen so opt for organic.
I recommend slicing the squash into several slices instead of in half to get longer squash noodles. These longer noodles make for better nests and also allow the squash to cook faster.