Egg and Avocado Spaghetti Squash Boats
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
4 tbsp. salsa
- Preheat oven to 400 degrees F
- Cut one small spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle with extra virgin olive oil and bake face down on a parchment paper lined baking sheet for 30 minutes.
- Let it cool for 15 minutes. Flip halves over so they are face up and separate strands of spaghetti squash leaving them inside shell.
- Add 2 tbsp. salsa into each half and mix it in.
- 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.
- 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