Makes 2 servings
egg avocado

This is one of our favorite weight loss recipes for the  weekend for brunch, or a on day when you have a little more time to cook breakfast. Spaghetti squash is a great alternative to regular spaghetti because it is low in calories, just 42 calories per cup, and rich with folic acid, Vitamin A, beta-carotene, and potassium. If this isn’t enough protein for you feel free to add another egg. Remember, you should be eating 15-30 grams of protein in the morning, enough so you should not be hungry again for at least 4 hours afterward.

1 medium spaghetti squash
1 avocado
2 eggs
4 tbsp. salsa


  1. Preheat oven to 400 degrees F
  2. Cut one small spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle with extra virgin olive oil and bake face down on a parchment paper lined baking sheet for 30 minutes.
  4. Let it cool for 15 minutes. Flip halves over so they are face up and separate strands of spaghetti squash leaving them inside shell.
  5. Add 2 tbsp. salsa into each half and mix it in.
  6. Add ½ avocado, and one egg to each half. For a more fully baked egg sink the it into the squash, for a more runny egg let it sit on top.
  7. Bake at 425 degrees for 20-25 minutes, until egg whites have set.

Serving size = 1/2 squash, Calories = 355; Fat: 25.5g, Saturated fat: 5.8g, Carbohydrates: 28.4g, Sugar: 1.8g, Sodium: 303mg, Protein = 9.6 g