Spaghetti Squash Breakfast with Avocado and Egg
Making Spaghetti Squash Breakfast with avocado and egg in under 1 hour is only made better with the addition of zesty salsa and organic ketchup on top. Pack all the goodness into your day in one single serving!
Servings: 2 servings
Calories: 417kcal
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.
Notes
- Store: Refrigerate covered for up to 1 day.
- Baking at high temperatures is key to tender squash with perfectly cooked egg.
- Underdone squash: If your spaghetti strands aren't loose and come apart easily, they may need a few more minutes in the oven.
- Cracking the egg: If you're nervous about cracking an egg over your spaghetti squash breakfast, crack it into a bowl first. Then, you can remove the shells first, then carefully pour the egg overtop the squash.
- Jazz it up: Try sprinkling some everything bagel seasoning, salt, pepper, garlic powder, chili powder, or smoked paprika to start!
Nutrition
Serving: 1shell | Calories: 417kcal | Carbohydrates: 53g | Protein: 12g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 677mg | Fiber: 15g | Sugar: 22g