My favorite stoneware can be found here: www.pamperedchef.biz/katiwoods

I am ALWAYS looks for some way to pack vegetables into our mornings. We are notorious around here for a strictly bacon and eggs breakfast. This spaghetti squash breakfast casserole does just that! With six different vegetables and protein it is the perfect paleo breakfast! This dish can be cooked the night before, cooled and refrigerated so that it can easily be sliced and reheated in the mornings!

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Instructions:
First thing first… cook the spaghetti squash.
Sauté the onions, pork, peppers until cooked and tender. Set aside.
Pull apart the insides of the squash with a fork. Set aside.
Mix all ingredients together thoroughly.
Pour into a 8×8 or 9×9 baking dish.
Bake at 375 degrees for one hour. Stoneware can be found here: www.pamperedchef.biz/katiwoods
The dish is ready when the center is firm and set-up.
Cool for about 5 minutes and slice and serve!

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Feel free to add or take away any of the vegetables! Kale works great in our family and I love that it does not have a lot of liquid in it after it is cooked. Did you decide to make this? Come back and tell us if you liked it!

The post Spaghetti Squash Breakfast Casserole appeared first on That Savage Life.

Ingredients:

1 Butternut Squash (Seeded, peeled and cubed)

1 sweet potato (Peeled and Cubed)

1 yellow bell pepper (diced)

2 red bell peppers (diced)

1 tbs garlic

1 small onion (diced)

2 small red apples (cored and diced)

1 8 ounce cream cheese (I used Fat Free)

Instructions:

Add all ingredients to the crockpot with 1 cup of water (or chicken broth)

Cook on low for 8 to 10 hours until ingredients are tender.

Use stick blender to puree ingredients.

Add the cream cheese and allow to melt completely.

Stir and enjoy with crackers or bread.

**Weight Watchers: 3 points per cup when calculated as a recipe**

The post Crockpot Creamy Butternut Squash Soup appeared first on That Savage Life.