SPICY SPAGHETTI SQUASH EGG SKILLET RECIPE
Ready
for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy
filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect
for chilly winter mornings and whole30 meal prep!
Prep
Time : 10 minutes
Cook
Time : 50 minutes
Total
Time : 50 minutes
Servings : 4
INGREDIENTS
Base
·
1
spaghetti squash cooked (see notes on how to make)
·
6
large eggs
·
olive
oil for cooking
Toppings
·
dill
fresh
·
full
fat canned coconut milk optional
·
Frank's
Hot sauce or other hot sauce/sriracha
·
black
sesame seeds
·
salt
and pepper to tate
INSTRUCTIONS
1. Lightly
drizzle a cast iron with olive oil. Layer cooked spaghetti squash noodles in
skillet. Hollow out six holes in the spaghetti squash for the eggs.
2. Crack
eggs into the holes in the squash and broil for 5-10 minutes until eggs reach
desired consistency.
3 Top
skillet with fresh dill, hot sauce, sesame seeds, and coconut milk (optional),
and salt and pepper to taste.
NOTES
How
to cook spaghetti squash: cut squash in half lengthwise and lay face down on a
baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for
softer noodles). Once cooked, use a large fork and scrape meat out for
"noodles".
Recipe
from paleoglutenfree.com
Delicious Food Recipes
Post a Comment