Breakfast
Spaghetti Squash Breakfast Hash
Spaghetti Squash Breakfast Hash
Serving Size: 1
Each serving contains: 2 proteins, 1 carb, 3/4 veg, 1 fat
Ingredients:
Serving Size: 1
Each serving contains: 2 proteins, 1 carb, 3/4 veg, 1 fat
Ingredients:
- ½ Cup Spaghetti Squash, cooked and shredded
- 2 Tbsp Onion, chopped
- 2 Tbsp Tomatoes, diced
- 2 Tbsp Jalapeno Pepper, chopped
- 2 Tbsp Corn
- ½ Cup Black Beans, rinsed and drained
- 1 Tbsp Olive Oil, divided
- 1 Clove Garlic, minced
- ¼ Tsp Chili Powder
- ¼ Tsp Cumin
- ¼ Tsp Oregano
- 2 Fried Eggs
- Sea Salt and Pepper to taste
- Heat ½ Tbsp olive oil in a skillet over low-medium heat. Add onions, tomatoes, jalapenos and garlic and cook for about 3 minutes. Season vegetables with chili powder, cumin and oregano and mix thoroughly. Add beans and corn and spaghetti squash and cook for another 3 minutes or until heated throughout. Set aside.
- Heat the remaining olive oil over low-medium heat and fry your eggs so that they are cooked on each side but runny inside, over medium.
- Lay the eggs on top of spaghetti squash hash and enjoy!