Avocado and Egg Spaghetti Squash

Here's another simple spaghetti squash recipe. I didn't get great photos of this one, because we were serving it as a side dish to tomorrow's blog and that was more the star of the meal. This was pretty tasty despite its sad looks!

Recipe from iFoodReal.

-1 small spaghetti squash, roasted
-4 tbsp taco sauce, divided
-1 avocado, chopped & divided
-2 large eggs, fried or poached

Slice the spaghetti squash in half with a sharp knife, roast cut side down in the oven for one hour at 425. Once the spaghetti squash is done roasting, remove from the oven and allow to cool until you can handle it. Once cooled, use a fork to shred the inside of the spaghetti squash, this will result in the spaghetti noodle like strands. Shred the inside until all of the pieces are removed from the outer shell, dump the squash into a large bowl and discard the shell.

Divide into two bowls and mix two tablespoons of taco sauce into each, top each with half of the avocado and one egg prepared to your preference. 

This was actually pretty good. I liked that the spaghetti squash strands were completely coated in the sauce and not left bare. The avocado and egg helped to make this dish more interesting, without the richness that both provided, this would have been pretty boring.


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