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Egg and Avocado Spaghetti Squash Bowls

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This dish is super easy to make but just a little time consuming due to cooking times but don’t let that scare you away. It makes a beautiful Sunday evening meatless meal, especially in the fall when the squash are in season and at their best. I was able to pick up a lovely lemon yellow spaghetti squash this weekend at my local market and the flesh was thick and very tasty. I also put aside some of the seeds to dry out so I can plant them in the spring. Considering that the meal is cooked and served in its own bowl clean up is a cinch.

Spaghetti or Winter squash has many health benefits such as:

a wide range of vitamins and minerals
low in fat, calories and carbs
High fibre
Aids weight loss
Reduces risk of cardiovascular disease
Lowers cholesterol
Helps regulate blood sugar

13.6g net carbs, 19.3g protein and 15 Weight Watchers points per prepared half.

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Ingredients

  • 1 medium Spaghetti Squash
  • 1 clove garlic crushed
  • 1/2 medium onion chopped
  • 1 tbsp olive oil
  • 1/4 cup Parmesan
  • 6 tbsp salsa , divided
  • 1 large avocado chopped & divided
  • 2 large eggs
  • 1/4 cup cheddar cheese shredded

Details

Servings 2
Preparation time 20mins
Cooking time 80mins
Adapted from not-too-sweet.com

Preparation

Step 1

For the complete recipe please visit http://www.not-too-sweet.com/egg-and-avocado-spaghetti-squash-bowls/

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