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Spaghetti Squash Egg Skillet w/ Chipotle & Dill

Yields5 Servings

spaghetti squash egg

 6 eggs
 1 spaghetti squash (about 3 cups shredded)
 1 tbsp chipotle sauce
 fresh dill
 salt & pepper to taste
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!

Nutrition Facts

Servings 5


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

Net Carbohydrate 5.3g2%
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.

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