Light breakfast for dinner couldn’t be easier than these avocado and egg spaghetti squash boats. Besides cutting and fluffing the squash, dicing an avocado and cracking the egg, this recipe doesn’t require much work. It is truly a no hassle weeknight healthy dinner. Just the baking time during which you could spend time with the kids or work out.
One night I just opened my fridge and saw 2 spaghetti squash I bought for something. Tested a few times and this recipe is a perfection. I love baked avocado and baked eggs. Combined with crunchy squash mixed with salsa of heat choice and a drizzle of low sodium organic ketchup – amazing! Oh, and runny egg yolk on top is perfect for the sunny side up egg lovers like me.
It took me about 4 tests to understand the egg baking process. 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. Baking at high temperature is key to moist squash and perfect egg.
Ketchup is optional but really not. A tablespoon of organic ketchup is only 15 calories and 150 mg of sodium. That’s why I skipped the salt in this recipe. Organic ketchup is a clean condiment that should be used sparingly. I truly believe in balance when it comes to food and healthy lifestyle.
Spaghetti squash boats stay fresh refrigerated for up to 1 day and make a great portable lunch. Enjoy!:)
If you liked these spaghetti squash boats, check out these other “boats”: spaghetti squash boats Tex Mex, chicken Alfredo spaghetti squash boats and butter chicken spaghetti squash boats.
PrintEgg and Avocado Spaghetti Squash Boats Recipe
Avocado and Egg Spaghetti Squash Boats Recipe — 5 ingredient healthy, vegetarian and gluten free breakfast for dinner.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
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.
Store: Refrigerate covered for up to 1 day.
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