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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



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