Five-ingredient healthy, vegetarian and gluten-free breakfast for dinner.
Ingredients:
- 1 small spaghetti squash
- 4 tablespoons salsa, divided
- 1 avocado, chopped & divided
- 2 large eggs
- 4 tablespoons low sodium ketchup, divided
Instructions:
- Preheat oven to 400oF. 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.
- Increase oven temperature to 425 degrees F. Using a fork, separate spaghetti squash into strands leaving them inside the shells. Add 2 tablespoons 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.
Storage Instructions: Refrigerate covered for up to 1 day.
