Spaghetti Squash Baked Brunch
  • Jenn Koski

Spaghetti Squash Baked Brunch


1 large minced garlic clove

1/4 cup green onion

2 tsp olive oil 1/2 tsp salt 1/2 tsp pepper 1/4 tsp sprinkle of red pepper flakes 2-3 ounces lean protein - pictured is ham 2 cups - 11 ounces of roasted spaghetti squash 2 whole eggs 1 ounce of cheese if in maintenance

Method: Preheat oven to 400 degrees Slice spaghetti squash in half place cut sides face down in baking dish and bake for 20 minutes Scrape squash from rind and place 2 cups in a bowl

In a skillet over medium heat sauté oil , garlic , onion, green onions , ham, salt, pepper and red pepper flakes until fragrant and browned Remove from heat and add to squash in the bowl tossing well Arrange squash in a baking dish making 2 wells for the eggs

Crack the eggs into the wells and bake for 25 minutes

Add cheese to last 10 minutes of baking

Tip: maintenance can sub choice of onion and caramelize in pan with oil and garlic before adding spices Tip: maintenance add choice of cheese , Parmesan, Feta, ect

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