Preheat oven to 400 degrees.

Cut spaghetti squash in half lengthwise and scoop out seeds. Spray with olive oil, season with sea salt, place rosemary in each half, and place flesh side down on a roasting tray. Bake for 40 minutes, then remove and allow to cool flesh side up. Using a fork, scoop out squash. Place in a fine mesh strainer and squeeze out excess water. Transfer to large mixing bowl.

While squash is cooking, prep your other veggies. Then, do this step separately for each - Brussels sprouts, sweet potatoes, mushrooms and pepper. Add veggie to a bowl, spray with olive oil, season (to taste) with sea salt, then spread evenly on roasting tray. Add Brussels and sweet potatoes to same tray with mushrooms and pepper on another. Bake each tray for 30 minutes, stirring the Brussels after 20 minutes. Then transfer all veggies to the same large mixing bowl with squash.

Gently mix all veggies and season with black pepper (to taste). Transfer to cast iron skillet (or other casserole dish) and bake for 10 minutes.

Meanwhile, in a nonstick pan - cook 4 sunny-side up eggs.

Remove skillet from oven and top with eggs.

Serve immediately and enjoy!