Eggs W/Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 353.1
  • Total Fat: 24.6 g
  • Cholesterol: 377.6 mg
  • Sodium: 245.7 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 15.2 g

View full nutritional breakdown of Eggs W/Spaghetti Squash calories by ingredient


Introduction

Tasty and filling recipe! I use leftover cooked spaghetti squash for this recipe. I have also opted to omit even a dash of salt since the parmesan is salty. Doing that reduces the sodium content by nearly half! Tasty and filling recipe! I use leftover cooked spaghetti squash for this recipe. I have also opted to omit even a dash of salt since the parmesan is salty. Doing that reduces the sodium content by nearly half!
Number of Servings: 1

Ingredients

    1 1/2 C cooked spaghetti squash
    2 medium fresh eggs
    1 T olive oil
    1 T shredded parmesan cheese
    1/2 C chopped fresh tomatoes
    Dash of Pepper

Directions

Add squash to skillet with olive oil. Saute until squash begins to turn light brown. Crack eggs over the squash, cover & reduce heat to medium low and allow eggs to set. When eggs are cooked the way you like, then remove to plate, sprinkle with fresh tomatoes, parmesan, and pepper. Makes 1 serving.

Number of Servings: 1

Recipe submitted by SparkPeople user MELLYDC.