Avocado and Egg Spaghetti Squash Boats

 

Ingredients

  • 1 small spaghetti squash
  • 4 tbsp salsa, divided
  • 1 avocado, chopped & divided
  • 2 large eggs
  • 4 tbsp low sodium ketchup, divided

Directions

    1. Preheat oven to 200 degrees. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes. Remove from the oven and let cool until safe to the touch, about 15 minutes.
    2. Increase oven temperature to 220 degrees. Using a fork, separate spaghetti squash into strands leaving them inside the shells. Add 2 tbsp of salsa to each half and mix gently with a fork. Top with 1/2 avocado and break 1 egg on top of each shell. If you like runny egg yolk, do not make a well in the middle of the squash and break the egg on top. For a fully baked egg, sink it more into squash. Bake for 20 - 22 minutes or until the egg whites appear to be set. Serve hot drizzled with ketchup.
Storage Instructions: Refrigerate covered for up to 1 day.