- 1 spaghetti squash, roasted
- 1 T olive oil
- 2 small onions, cut into quarters and sliced thinly
- 1.5 cups white beans (mine were re-hydrated dried beans
- 1/2 t each chili powder, paprika, and pepper
- salt to taste
- sprinkle of garlic powder and Italian herbs
- 2 large handfuls of spinach
- ~9 eggs
- Optional toppings (avocado, hot sauce, etc.)
Roast the spaghetti squash and cool. Scrap the contents into a sieve over a bowl. Let this sit while preparing the other ingredients.
On medium, slowly caramelize the onions in the olive oil. When the onions are sufficiently brown for you, add the white beans and seasonings. Let the beans come to heat and brown a little. When this is done, add the spinach and allow it to wilt. Stir to combine evenly. After, combine the strained spaghetti squash and the contents of the pan and mix.
Cooking the eggs in a pan:
In the same pan over medium to medium high heat, spray the pan with oil. Form rounds in the pan with the spaghetti squash mixture. (I fit 3 in my pan.) crack an egg into each hole, cover the pan, and cook until your eggs are done to your preference. (Do not try moving the baskets until the egg is cooked otherwise it may fall apart.)
Cooking the eggs in the oven:
In a baking pan (I used a 13"x9" glass dish with my remaining mixture), I poured my spaghetti squash mix in and made 6 holes. I cracked an egg into each whole and baked in a 400 degree oven until the eggs were cooked. Start with 25 minutes and check your eggs.
Initially, I made this for my lunches for the week, but it was a great snack in the afternoon and obviously, a perfect breakfast! It's got the protein, carbs, and fat I need to feel good! I think you'll love it!