Recipe: Spaghetti Squash Egg Bake

True Life: I’ve made a variation of this recipe every week since I dreamed (and cooked) it up 😉

This Recipe Is

• Savory
• Cheesy
• Filling
• Flavorful
• Versatile

Yields 2 Servings

Ingredients

• 1/2 cup marinara
• 2 cups (~300g) cooked spaghetti squash
• 4 eggs
• 2 tbsp (10g) shaved parmesan
• your fave spices (I suggest generous shakes of garlic, basil, oregano, parsley, and a dash of salt and pep)
• 3-4 leaves of fresh basil

Method

• Preheat oven to 400 degrees
• In a lightly greased small baking dish, evenly distribute marinara
• Layer cooked and shredded spaghetti squash
• Here’s where you can layer optional add-ons! Think: spinach, broccoli, zucchini rounds, tomato, etc!
• Whisk up 4 eggs with your favorite spices and pour evenly over squash
• Place basil leaves and sprinkle shaved parmesan
• Bake for ~25-30 minutes or until eggs are solid and parmesan is golden and bubbly

Serving Suggestions

• With a side of steamed or sautéed greens! I love: broccoli, zucchini, brussels, or asparagus
• Over a bed of raw greens like kale, spinach, or arugula