Vegetarian

Twice Baked Egg Salsa and Avocado Spaghetti Squash takes 5 minutes to prepare.

Twice Baked Egg Salsa and Avocado Spaghetti Squash takes 35 minutes to cook.

Twice Baked Egg Salsa and Avocado Spaghetti Squash makes 2 servings.

The ingredients for Twice Baked Egg Salsa and Avocado Spaghetti Squash are:

1 small spaghetti squash
2 tsp of garlic powder, divided
2 tsp of onion powder, divided
1 tsp of cumin powder, divided
freshly ground pepper to taste, divided
6 tbsp salsa, divided
1 avocado, chopped & divided
2 large eggs
4 tbsp. Sriracha sauce (or ketchup if you don't like spicy food)

Here is how you make Twice Baked Egg Salsa and Avocado Spaghetti Squash:

1. Preheat oven to 400 F degrees F. Cut spaghetti squash in half lengthwise* and scoop the seeds out. 2. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down and bake for 30 minutes. Remove from the oven and let cool until safe to the touch, about 10-15 minutes. 3. Increase oven temperature to 425 degrees F. Using a fork, separate spaghetti squash into strands but leave them inside the shells. Divide and add the seasonings and salsa to each half and mix gently with a fork. 4. Top with 1/2 avocado and break 1 egg on top of each shell. If you don't like runny egg yolk make a well in the middle of the squash and break the egg so it's nestled inside instead. This bakes the egg more thoroughly. Bake for 20 minutes longer or until the egg whites appear to be set. Serve hot drizzled with Sriracha sauce.Serving Size: Serves 2, 1/2 spaghetti squash eachNumber of Servings: 2Recipe submitted by SparkPeople user ANGELOFRAA.

The nutritional information for Twice Baked Egg Salsa and Avocado Spaghetti Squash is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 348.8

• Total Fat: 19.6 g
• Cholesterol: 212.0 mg
• Sodium: 922.5 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 10.4 g
• Protein: 11.0 g