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Egg and Avocado Spaghetti Squash Boats Recipe

Light breakfast for dinner couldn’t be easier than these avocado and egg spaghetti squash boats. Besides cutting and fluffing the squash, dicing an avocado and cracking the egg, this recipe doesn’t require much work. 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.

Source: ifoodreal.com

Course: Breakfast

Cuisine: American

Main Ingredient: Vegetables

Yield: One squash equals 2 boats

Serves:

Ingredients

  • 1 small spaghetti squash
  • 4 tbsp salsa divided
  • 1 avocado chopped & divided
  • 2 large eggs
  • 4 tbsp low sodium ketchup divided

Directions

  1. Preheat oven to 400 F 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. Remove from the oven and let cool until safe to the touch, about 15 minutes.
  2. 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. 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 drizzled with ketchup.

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