Spaghetti squash breakfast with avocado and egg

Step by Step

Step 1

Preheat oven to 400 F degrees F. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes.

Step 2

Remove from the oven and let cool until safe to the touch, about 15 minutes. Increase oven temperature to 425 degrees F. Using a fork, separate spaghetti squash into strands leaving them inside the shells.

Step 3

Add 2 tbsp of salsa to each half and mix gently with a fork. Top with 1/2 avocado and break 1 egg on top of each shell. If you like runny egg yolk, do not make a well in the middle of the squash and break the egg on top. For a fully baked egg, sink it more into squash.

Step 4

Bake for 20 – 22 minutes or until the egg whites appear to be set. Serve hot drizzled with ketchup.

Tips and Warnings

Store: Refrigerate covered for up to 1 day.
Baking at high temperatures is key to tender squash with perfectly cooked egg.
Underdone squash: If your spaghetti strands aren’t loose and come apart easily, they may need a few more minutes in the oven.
Cracking the egg: If you’re nervous about cracking an egg over your spaghetti squash breakfast, crack it into a bowl first. Then, you can remove the shells first, then carefully pour the egg overtop the squash.
Jazz it up: Try sprinkling some everything bagel seasoning, salt, pepper, garlic powder, chili powder, or smoked paprika to start!