spaghetti squash egg
AuthorStephanie Lodge
Rating

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Yields5 Servings
1

Cut spaghetti squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350°F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape the meat out for "noodles".

2

Lightly drizzle a pan with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out 4 holes in the spaghetti squash for the eggs.

3

Crack eggs into the holes in the squash and cook for 5-10 minutes until eggs reach desired consistency. (I typically use a cast iron to broil in the oven but it was unavailable today).

4

Top skillet with fresh dill, chipotle sauce, basil, and salt and pepper to taste. Enjoy your spaghetti squash egg skillet!

Category
Nutrition Facts

Servings 5

5.3g
Net Carbs

Amount Per Serving
Calories 107
% Daily Value *
Total Fat 5.8g9%
Total Carbohydrate 6.6g3%
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

Cut spaghetti squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350°F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape the meat out for "noodles".

2

Lightly drizzle a pan with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out 4 holes in the spaghetti squash for the eggs.

3

Crack eggs into the holes in the squash and cook for 5-10 minutes until eggs reach desired consistency. (I typically use a cast iron to broil in the oven but it was unavailable today).

4

Top skillet with fresh dill, chipotle sauce, basil, and salt and pepper to taste. Enjoy your spaghetti squash egg skillet!

Spaghetti Squash Egg Skillet w/ Chipotle & Dill

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