The days are becoming noticeably longer and the weather seems to be warming up. All signs point to the changing of seasons! Before you completely kiss winter goodbye (it's not over yet!), be sure that you've made the most of you winter recipes. Today we're taking an original spin on one of our favorite winter foods... spaghetti squash. For breakfast.
You've probably never thought of spaghetti squash as a breakfast food... but why shouldn't it be? For instance, it's customary to serve a side of (sweet potato) fries with your morning omelet, right? Squash isn't all that different. This delicious breakfast special combines spaghetti squash, parmesan cheese, and a fried egg, making it the ultimate breakfast of champions.
Spaghetti squash is a good source of fiber as well as vitamins A and C. Parmesan cheese, little known, is a good source of protein and calcium. One quarter cup serving of shredded parmesan has about 10 grams of protein! Eggs are also a good source of protein, vitamin D, and other minerals. Now it's time to get cracking!
Ingredients (serves 1):
- 1 spaghetti squash
- 1/4 cup parmesan cheese
- 1 egg
- Slice squash longitudinally and remove seedy center. Place both halves face down (rind up) on baking sheet and bake at 400 degrees Fahrenheit for 30 minutes.
- Once baked, use a fork to scrape insides of squash from top to bottom, into a large bowl.
- Set aside 1/2 cup of squash for recipe (refrigerate remainder to use for dinner!).
- Add 1/4 cup parmesan to 1/2 cup of squash and allow to melt.
- Use stovetop to fry egg.
- When egg is cooked, place it atop the spaghetti squash and parmesan combo.