So easy and reheats amazingly! I was first told about this recipe after class when a student was giving me a couple of spaghetti squash from her garden. I went to Pinterest and didn't see anything that I was sold on so I decided to make up my own!
1 medium Spaghetti Squash
3/4 pound ground grass-fed beef or loose breakfast sausage (or protein of choice)
Anything else you want. No seriously, that's what I love about this recipe! You can eat them for multiple weeks in a row and get a different experience by changing the ingredients or spices! I use everything from carrots to roasted garlic, bell peppers, tomatoes, onions, spinach, jalapenos, crumbled bacon, and so much more. The list is endless and most of the time, I use my fresh produce that needs to be cooked or it will go bad!
1. Split squash and remove seeds; coat inside with olive oil and sea salt. Roast at 375 for 30-40 minutes. Once cooled you will use a fork to remove spaghetti.
2. In a separate bowl whisk eggs; add veggies, protein, and squash. Dump mixture into a 9x13 glass dish, you will bake at 375 for 30 minutes covered and 15 minutes uncovered.
3. Serve immediately or allow to cool and cut into individual servings for an easy breakfast on the go!
If I can offer advice; don't go overboard with the spices or use too many ingredients. Think about the taste of each ingredient separately (and if you don't know, taste it!) so that you can be mindful of how sweet/spicy you make it. I usually like to keep it around 5 ingredients with a little mozzarella cheese topper. When choosing my spices I usually decide what flavor profile I'm looking for and season accordingly. Also, I dice my veggies so everything cooks uniform!
Plain Greek Yogurt
The options are endless with this recipe and it's really good way to sneak veggies in for the kids. I'm the worst at taking pictures so I'll take some to post with the recipe soon! In the meantime, enjoy and let me know what you think!
Peace, Love, Yoga
Crazy Cajun Yogi