Twice Baked Egg Salsa and Avocado Spaghetti Squash
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Twice Baked Egg Salsa and Avocado Spaghetti Squash calories by ingredient
Introduction
Feel free to alter the recipe by adding semi cooked or soft veggies in place of the salsa and mixing up the seasonings for a new flavor or adding cooked beans. For a breakfast bowl creation add in crumbled bacon before adding the egg! Feel free to alter the recipe by adding semi cooked or soft veggies in place of the salsa and mixing up the seasonings for a new flavor or adding cooked beans. For a breakfast bowl creation add in crumbled bacon before adding the egg!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, divided
freshly 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)
Tips
*To easily cut into the squash microwave the entire squash for 3-4 minutes and it will slightly soften it making it easier to cut in half.
Directions
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.