Avocado And Egg Spaghetti Squash Bowls

Submitted by: gabe on April 8, 2020

Ingredients

1 medium spaghetti squash
1 medium Hass avocado, ripe
4oz pepper jack cheese, shredded
2 large eggs
2tblsp extra virgin olive oil
2tsp sriracha
Salt and Pepper to taste

Instructions

  1. Pre-heat the oven to 400°F.
  2. Slice the spaghetti squash in half vertically; remove the seeds and any flesh in the center.
  3. Liberally season with salt and pepper and drizzle 1 tablespoon of olive oil on each half.
  4. Roast cut-side down for 40 minutes.
  5. When roasting is complete, turn each half over to cool for 15 minutes.
  6. Raise oven temperature to 425°F.
  7. Dice the avocado and shred the cheese.
  8. Using a fork, gently scrape the squash so it turns into "noodles."
  9. Stir in the avocado pieces and about half of the cheese in each half.
  10. Make a small well in the center; crack one egg into each half.
  11. Sprinkle remaining 1/4c of cheese around the edges of both halves.
  12. Bake an additional 20 minutes until egg whites are set.

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