If you haven’t already tried spaghetti squash, we’re urging you to cook some up and use in a baked egg dish, like this one that we’ve created just for you! You’re going to fall in love with it’s taste and texture and we think you’re going to want it for lunch and dinner, too!
Prep Time: 1 hour
Cooking Time: 20 minutes
1 medium spaghetti squash, halved & seeded
2 tablespoons avocado oil
½ yellow onion, peeled & diced
2 medium garlic cloves, peeled & minced
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons nutritional yeast
Zest from ½ fresh lemon
5 large eggs
1 tablespoon crushed walnuts
2 sprigs fresh thyme (OR 1 teaspoon dried thyme)
Preheat your oven to 400 degrees Fahrenheit.
Place spaghetti squash, halved side up, on a baking tray lined with parchment paper and bake in the oven until very soft and it shreds easily with a form, about 45 minutes. Alternatively, cook in an electric pressure cooker for 7 minutes and allow the steam to release for about 15 minutes before removing.
Shred 2 cups of squash to use in this recipe, saving the rest to use throughout the week. Leave the oven on.
Add avocado oil, diced onion and minced garlic to a large skillet set to medium heat and sauté until it begins to soften, about 5 minutes.
Add sea salt, black pepper, nutritional yeast and lemon zest and stir well.
Remove from the stove and make divots in the skillet, cracking the eggs into them.
Bake in the oven until the egg whites have set, about 15-20 minutes.
Remove from the oven and allow to cool for a few minutes before serving with fresh thyme and walnuts, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 6