Breakfast Spaghetti Squash Boats

U Serves 2 People
P Prep: 00:05
P Cook: 01:10

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 163

Calories from Fat 96

% Daily Values*

Total Fat 10.72

16.49%

Saturated Fat 2.47

12.35%

Polyunsaturated Fat 2.12

Monounsaturated Fat 5.10

Cholesterol 186.00

62.00%

Sodium 742.00

30.92%

Potassium 243.00

Total Carbohydrate 11.54

3.85%

Dietary Fiber 2.20

8.80%

Sugars 4.74

Protein 6.58

Vitamin A 2.00%

Vitamin C 14.00%

Calcium 5.00%

Iron 8.50%

* Nutritional Values are estimated and may vary

³ Description

Takes a bit of time, but hardly any effort. Great healthy weekend breakfast!

² Ingredients

2 cup, cooked Cooked Spaghetti Squash
2 medium Egg
4 dash Salt
4 dash Black Pepper
1 serving (serving = 2 tbsp) Trader Joe's Pico De Gallo Salsa
1 tsp Extra Virgin Olive Oil

q Directions

-Cut spaghetti squash in half and top with a little bit of olive oil, salt and pepper.
-Bake at 350 for an hour.
-After an hour, shred down the sides so that the 'spaghetti' is collected in the middle of the bowl.
-Form a small well and drop an egg in. Top with another small dash of salt and pepper and place back in the oven for 5 minutes. -Middle of egg should be slightly runny, but you can also bake a little longer (or less) depending on your egg preference.
-Straight out of the oven top with a little salsa (and parmesan cheese if you want)
-Enjoy!

Recipe Provided by @honestfoodieblog

U More Recipes By @honestfoodieblog:

Sign In