A pre-roasted mound of spaghetti squash serves as a bed for hard boiled eggs (or soft boiled) in this fast, easy breakfast. Once that yolk floods through the shreds of squash underneath, it’ll almost taste like a carbonara...

PREP TIME: 15 mins  COOK TIME: 10 mins  Serves 1



1 C spaghetti squash

2-3 hard boiled eggs

Fresh herbs

Salt + Pepper



1.  Cook spaghetti squash by by poking several holes in the squash with a sharp knife. Microwave for 5 minutes, and let it sit for 3 minutes.

2.  Rotate and flip over the spaghetti squash in the microwave and cook for 5 more minutes.

3.  Let squash sit for about 10 minutes, or until cool enough to handle.  Cut spaghetti squash in half. Remove and discard seeds. Scrape out squash with a fork.

4.  Let squash sit in a colander to allow water to drain.

5.  Put 1 cup of spaghetti squash in a bowl. Store remaining squash in the refrigerator for 1-2 weeks.

6.  Top squash with eggs, warm in microwave, and stir gently to combine.

7.  Season with fresh herbs like rosemary, salt and pepper to taste.

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