I am on such a big spaghetti squash kick right now that I wanted to bring my readers another variation of this great fall/winter food. Spaghetti squash is higher in carbs and sugar than I feel comfortable eating frequently, but the buttery “noodles” are really hard to resist right now. It is such a versatile vegetable that you can use the squash with almost any ingredients and it will taste great. Today’s recipe would be perfect for Sunday breakfast or brunch or even dinner; it is hearty, creamy and filling as well as a great vegetarian option if you don’t want meat. If you follow me on Instagram you know I often love eating eggs for dinner; this meal would be perfect after a long day at the office and would be worth the time it takes to bake even on a weeknight.
I began by gathering the necessary ingredients and pre-heating my oven to 400°F. I really like this recipe because the spaghetti squash is essentially twice baked, making it a lot more crispy (in a good way) than it is after the initial roasting.
Next I removed all the seeds and the flesh out of the center of the squash with a spoon.
On a foil-lined baking sheet I generously seasoned both halves with salt and pepper before drizzling about 1 tablespoon of olive oil on each side. I flipped them over so they were cut-side down on the baking sheet and roasted them for 40 minutes. When it was done cooking, I removed the squash from the oven, carefully flipped over the halves so they were face up and let them cool for 15 minutes. This is important or they will be too hot to handle in the next steps.
While the squash finished cooling I turned the temperature of the oven up to 425°F and diced my avocado after splitting it in half. The easiest way to do this is to score the avocado half both vertically and horizontally before using a spoon to gently pop out the cubed pieces.
I also grated the pepper jack cheese into small pieces. You could easily use cheddar in place of or in addition to the pepper jack, but I like the creamy, spicy flavor that pepper jack cheese brings to dishes.
Once cooled, the spaghetti squash should resemble the half on the left; it should be tender and easily pierced with a fork.
Using a fork, I scraped the squash to make the spaghetti “noodles” and left them in the squash shell, which will be used as a bowl in this recipe.
Next I added half of the diced avocado and gently tossed with the squash, thoroughly incorporating the avocado. I did the same with half of the pepperjack cheese, saving about 1/4c to use on the top of both halves at the end.
Once the cheese and avocado were mixed in with the squash I made a little well in the center of each half. I cracked an egg and nested it in the center of the well before sprinkling the remaining pepper jack cheese around the edges. I put them back in the oven for an additional 20 minutes to cook the egg and melt the cheese. When they were done, I drizzled the sriracha on top for a little added kick. The avocado and cheese bring a creamy texture to the spaghetti squash strands. You could also mix your favorite low carb salsa in if you wanted a more “saucy” dish. I love how simple this is to make yet how satisfying and filling it is. The flavors go together perfectly and the sriracha brings just the right amount of heat. I even stored half overnight in tupperware and enjoyed it the next day after re-heating it for 3 minutes. What do you like to eat as a pasta replacement? Share your ideas with me down below!
Avocado + Egg Spaghetti Squash Bowls
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 10 minutes
Serving Size: 1
- 1 medium spaghetti squash
- 1 medium Hass avocado, ripe
- 4oz pepper jack cheese, shredded
- 2 large eggs
- 2tblsp extra virgin olive oil
- 2tsp sriracha
- Pre-heat the oven to 400°F.
- Slice the spaghetti squash in half vertically; remove the seeds and any flesh in the center.
- Liberally season with salt and pepper and drizzle 1 tablespoon of olive oil on each half.
- Roast cut-side down for 40 minutes.
- When roasting is complete, turn each half over to cool for 15 minutes.
- Raise oven temperature to 425°F.
- Dice the avocado and shred the cheese.
- Using a fork, gently scrape the squash so it turns into “noodles.”
- Stir in the avocado pieces and about half of the cheese in each half.
- Make a small well in the center; crack one egg into each half.
- Sprinkle remaining 1/4c of cheese around the edges of both halves.
- Bake an additional 20 minutes until egg whites are set.
Per serving: 559 calories, 19g total carbs, 12g net carbs, 46g fat, 22g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)