Spaghetti Squash with Avocado and Egg Oct 25 – Oct 31st

Ingredients

• 1- 2 spaghetti squash (depending on how many people your serving)
• 4-8 tbsp salsa, divided
• 2 avocado, chopped & divided SMALL
• 2 large eggs
• 4 tbsp low sodium ketchup, divided (optional)
• Tomato sauce
• lean ground beef (cooked before – optional)

Directions

1. Preheat oven to 400 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. I also like turning it up for 2 minutes so the squash becomes crispy.
2. Remove from the oven and let cool until safe to the touch, about 10 minutes.
3. 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. Optional: Instead of salsa, I make homemade tomato sauce, which is an alternative to salsa.
4. Optional:Add cooked ground beef while your mixing in tomato sauce or salsa.
5. 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, if desired with ketchup.