I love a no guilt, filling breakfast. This is perfect for getting the day going. Bring your family to the table on the weekend or make the hash up ahead of time, reheat, and add your egg. Perfect quick breakfast prepped for the week. I like my egg over easy, make your egg in your favorite style.
Makes 4 Servings
Carbs 14.3g Protein 7.9g
Ingredients
1 tbsp extra virgin olive oil
1/2 red onion
1 2 lbs spaghetti squash
1 red or orange bell pepper
2 tsp chili lime seasoning
salt to taste
4 eggs cooked to your preference
Directions
Make spaghetti squash ahead of time. Cut in half lengthwise and remove seeds. Brush with a small amount of olive oil and bake in the oven cut side down for 40 minutes at 350 degrees. In large skillet heat oil over medium heat. Mince onion and sauté until soft. Remove seeds and pith from pepper and chop. Add to onions. Scrap cooked spaghetti squash from the skin and add to skillet. Stir in chili lime seasoning. Cook eggs to your liking. Plate spaghetti squash hash on a plate and top with your egg.