Twice Baked Egg Salsa and Avocado Spaghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 small spaghetti squash 2 tsp of garlic powder, divided 2 tsp of onion powder, divided 1 tsp of cumin powder, dividedfreshly ground pepper to taste, divided 6 tbsp salsa, divided 1 avocado, chopped & divided 2 large eggs 4 tbsp. Sriracha sauce (or ketchup if you don't like spicy food)
1. Preheat oven to 400 F degrees F. Cut spaghetti squash in half lengthwise* and scoop the seeds out.
2. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down and bake for 30 minutes. Remove from the oven and let cool until safe to the touch, about 10-15 minutes.
3. Increase oven temperature to 425 degrees F. Using a fork, separate spaghetti squash into strands but leave them inside the shells. Divide and add the seasonings and salsa to each half and mix gently with a fork.
4. Top with 1/2 avocado and break 1 egg on top of each shell. If you don't like runny egg yolk make a well in the middle of the squash and break the egg so it's nestled inside instead. This bakes the egg more thoroughly. Bake for 20 minutes longer or until the egg whites appear to be set. Serve hot drizzled with Sriracha sauce.
Serving Size: Serves 2, 1/2 spaghetti squash each
Number of Servings: 2
Recipe submitted by SparkPeople user ANGELOFRAA.
2. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down and bake for 30 minutes. Remove from the oven and let cool until safe to the touch, about 10-15 minutes.
3. Increase oven temperature to 425 degrees F. Using a fork, separate spaghetti squash into strands but leave them inside the shells. Divide and add the seasonings and salsa to each half and mix gently with a fork.
4. Top with 1/2 avocado and break 1 egg on top of each shell. If you don't like runny egg yolk make a well in the middle of the squash and break the egg so it's nestled inside instead. This bakes the egg more thoroughly. Bake for 20 minutes longer or until the egg whites appear to be set. Serve hot drizzled with Sriracha sauce.
Serving Size: Serves 2, 1/2 spaghetti squash each
Number of Servings: 2
Recipe submitted by SparkPeople user ANGELOFRAA.
Nutritional Info Amount Per Serving
- Calories: 348.8
- Total Fat: 19.6 g
- Cholesterol: 212.0 mg
- Sodium: 922.5 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 10.4 g
- Protein: 11.0 g
Member Reviews