Yields 2 Servings
Ingredients
- 1 small spaghetti squash
- 4 tbsp salsa divided
- 1 avocado chopped & divided
- 2 large eggs
- 4 tbsp low sodium ketchup divided
Instructions
- Preheat oven to 400 F degrees F. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes. Remove from the oven and let cool until safe to the touch, about 15 minutes.
- Increase oven temperature to 425 degrees F. Using a fork, separate spaghetti squash into strands leaving them inside the shells. Add 2 tbsp of salsa to each half and mix gently with a fork. Top with 1/2 avocado and break 1 egg on top of each shell. If you like runny egg yolk, do not make a well in the middle of the squash and break the egg on top. For a fully baked egg, sink it more into squash. Bake for 20 - 22 minutes or until the egg whites appear to be set. Serve hot drizzled with ketchup.
Adapted from: https://ifoodreal.com/avocado-and-egg-spaghetti-squash-boats-recipe/#wprm-recipe-container 36210
Nutritional Facts: Serving: 1shell | Calories: 417kcal | Carbohydrates: 53g | Protein: 12g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 677mg | Potassium: 1267mg | Fiber: 15g | Sugar: 22g | Vitamin A: 1290IU | Vitamin C: 22mg | Calcium: 159mg | Iron: 3mg
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Found by: Melissa Zobler BS, CPT, CPSN
