Caveman Cuisine: Naghetti Eggs

A childhood favorite re-imagined with fresh local eggs and organic roasted spaghetti squash.


3 eggs (scrambled)
1/2 roasted spaghetti squash (use a fork to pull strands from the skin)
1-2 tbsp lard, coconut oil, or butter (I used lard rendered from leftover pork butt)
Sea salt and black pepper
Optional: Pastured, cultured, organic sour cream and/or Sriracha Thai chili sauce


Over medium heat, melt fat in a large saute pan. When the fat has heated up, add spaghetti squash to the pan, gently stirring to heat through.

After 3-5 minutes, add scrambled eggs to the pan, pouring them over the spaghetti squash. After the eggs have cooked, gently flip the mixture with a spatula and cook for an additional 1-2 minutes.

Season with salt and pepper. If desired, drizzle with cultured sour cream and Sriracha.

Yield: 1 nostalgic breakfast
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. I love spaghetti squash and frequently make "spaghetti" with it. I never thought to put eggs with it. Sounds delish and I just have to try that this weekend! Thanks for the recipe.