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Spaghetti Squash Egg Bake

Spaghetti Squash Egg BakeSpaghetti Squash Egg Bake
With Hot Sauce

Calories 175 (28% from fat)
Fat 5.4 gram
Saturated Fat 2.6 gram
Trans Fat 0 gram
Cholesterol 47 mg.
Sodium 498 mg.
Carb. 24 gram
Fiber 4.7 gram
Sugar 6.4 gram
Sugar Alcohol 0 gram
Protein 10 gram

Without Hot Sauce

Calories 175 (28% from fat)
Fat 5.4 gram
Saturated Fat 2.6 gram
Trans Fat 0 gram
Cholesterol 47 mg.
Sodium 118 mg.
Carb. 24 gram
Fiber 4.7 gram
Sugar 6.4 gram
Sugar Alcohol 0 gram
Protein 10 gram

Ingredients


1/2 a large spaghetti squash (a whole squash typically weighs about 3 lbs.)

1 cup quinoa, cooked

2 cups water

2 tsp. coconut oil

1/2 sweet onion (1 cup), diced

1 cup baby spinach

5 large egg whites, whisked

1 large egg, whisked

1 cup cherry tomatoes, sliced

OPTIONAL

8 tsp. hot sauce
(We used Frank's Red Hot Original Cayenne Pepper Sauce.)


This recipe fills you up with less than 200 calories. If you're on a low sodium diet, eat it without the hot sauce. But if you're looking for the best flavor combinations, put about 2 teaspoons of hot sauce on each serving and it's delicious.

1. Preheat oven to 300 degrees Fahrenheit. Put a strip of aluminum foil on a baking sheet.

2. Wash the squash and cut in half lengthwise. Use a spoon to scoop the seeds out. Pierce the skin of the squash a few times with a fork. Put half the squash, cut side down on the baking sheet and bake for 20 to 25 minutes. (Bake both halves if you're making a double batch or want to freeze extra servings.)

3. While the squash is baking, pour the cup of quinoa into a saucepan with 2 cups of water. Bring to a boil, then reduce heat to a simmer, cover and cook until all the water is absorbed; about 15 minutes.

4. Once the quinoa is started, put a large sauté pan over medium heat and add coconut oil. Stir in the onion and cook until translucent, about 4 minutes. Then add baby spinach and cook for 2 more minutes. Remove from the heat and set aside.

5. Remove spaghetti squash from the oven. Handle with cooking mitts because it's hot. Take a fork and use the tines to rake spaghetti like threads into a mixing bowl. Keep raking until squash is all out and discard the skin. Stir in the onion and spinach mixture, add the quinoa and mix together. Pour the egg mixture over top and stir together.

6. Pour everything into a 9-inch pie pan. Slice up a cup of cherry tomatoes in half, spread them across the top. Bake at 300 degrees Fahrenheit for 45 to 55 minutes. When finished, slice into four servings.

7. OPTIONAL: If you want the best flavor to come out, top each serving with a couple teaspoons of hot sauce. We really liked Frank's Red Hot Original Cayenne Pepper Sauce.

Yield: 4 Servings


Spaghetti Squash Egg Bake 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.



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