Egg & Avocado Spaghetti Squash Boat
Ingredients: * 1 small spaghetti squash
* 4 tbsp salsa, divided
* 1 avocado, chopped & divided
* 2 large eggs
* 4 tbsp low sodium ketchup, divided (or hot sauce)
1: Preheat oven to 415 degrees. Cut spaghetti squash in half lengthwise & remove seeds with a spoon. Place squash cut side down in a shallow baking dish with about 1/4 inch of water. Bake for 30 minutes. Remove from oven & let it cool down until it is safe for you to touch.
2: Increase oven temp to 425 degrees. Using a fork, seperate the spaghetti squash into strands leaving them inside the shells. Add your 2 tbsp of salsa to each half & mix gently. Top with 1/2 avocado on each and break 1 egg on top of each shell. If you like runny yolk like me simply let the egg lay on top of the squash. If you prefer your egg not runny, make a shallow well & place it in there. Bake for an additional 20-23 minutes or until egg whites appear to be set.
3: Serve hot with drizzled hot sauce or some ketchup.
Want to burn away dangerous belly fat❓ 🏥
✔️ Want your clothes to fit better❓ 👗
✔️ Want to feel sexier and more confident❓ 👙
✔️ Want to have lessen the risk of diabetes & heart disease❓ 💗
🆓 Free flat tummy guide 💯
➡️ Tap link in bio: @fatburnnation
Burning belly fat is not magic 🔮
Discover 5 simple tips for a flatter belly❗