Light breakfast for dinner couldn’t be easier than this Avocado and Egg Spaghetti Squash Boat. I normally enjoy cutting and fluffing the squash into spaghetti and dicing an avocado while cracking the egg on the pan, but this recipe doesn’t require all that; not much work at all. 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 like me.
- 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)
- 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.
- Remove from the oven and let cool until safe to the touch, about 10 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. Optional: Instead of salsa, I make homemade tomato sauce, which is an alternative to salsa.
- Optional:Add cooked ground beef while your mixing in tomato sauce or salsa.
- 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.
Servings Per Recipe: 2
Amount Per Serving = 1/2 spaghetti squash:
Total Fat: 16.1 g
Cholesterol: 215.0 mg
Sodium: 485.2 mg
Total Carbs: 25.4 g
Dietary Fiber: 5.8 g
Protein: 9.5 g- 15 g with ground beef