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Low Carb Spaghetti Squash Breakfast Bowl

September 11, 2016

Ingredients (makes 1 serving):

  • ¾ cup cooked spaghetti squash (115 g/ 4.1 oz) - here's how to cook spaghetti squash
  • 2 large eggs
  • 2 tbsp marinara sauce (30 g/ 1.1 oz) - you can make your own
  • 1 tbsp ghee, duck fat or lard (15 g/ 0.5 oz)
  • salt and pepper to taste
  • Optional: crisped up bacon slices, grated cheese, sliced avocado, fresh basil, etc.

Cook the spaghetti squash by following instructions in this recipe. If necessary, remove any excess moisture by placing the prepared squash in a sieve and squeezing the excess moisture out. Heat a pan greased with ghee over a medium-high heat. Once hot, divide the spaghetti squash into 2 parts and place on the pan. Using a fork, create two "bowls".

Crack an egg into each of the nests, lower the heat to medium and cook for 5-7 minutes or until the egg white is opaque and the egg yolk is still runny. Season with salt and pepper to taste.  You could also scramble or fry the egg in a separate pan, then return back to the bowl to cook together.

When done, remove from the pan using a spatula and serve with marinara sauce. Optionally, top the eggs with fresh basil and serve with crisped up bacon slices, sliced avocado, or add some grated cheddar cheese (top with grated cheddar cheese and place under a broiler for 3-4 minutes or until the cheese is melted).

 

Nutritional values (per serving):

Total Carbs 9.9 grams
Fiber 2 grams
Net Carbs 7.9 grams
Protein 13.3 grams
Fat 29.6 grams
of which Saturated 12.9 grams
Energy 350 kcal
Magnesium 28 mg (7% RDA)
Potassium 330 mg (17% EMR)

 

Macronutrient ratio: Calories from carbs (9%), protein (15%), fat (76%)




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