Spaghetti squash recipe and content provided by Brent Totty
Seven simple and flavorful ingredients make up this delectable Paleo and keto breakfast recipe. Oven-baked spaghetti squash has a deeply nutty flavor that comes out when slow-roasted with avocado oil and sea salt.
Creamy avocado sits below the slightly crunchy spaghetti squash, making a delicious nest for the runny yolk to mix with the contrasting textures of the dish.
The spaghetti squash can be cooked and stored for 3-4 days, making this recipe versatile enough to be used multiple days in a row.
Spaghetti Squash Patties With Avocado and Poached Egg
Start to Finish: 55 minutes (12 minutes active)
Ingredients:
- 1 medium spaghetti squash
- 1 tablespoon of avocado oil
- 2 teaspoons of sea salt
- 1/2 an avocado
- 1 pasture-raised egg
- 1 tablespoon of olive oil
- 1 teaspoon of Brain Octane Oil
- 1 teaspoon apple cider vinegar
Instructions:
- Preheat the oven to 300 degrees fahrenheit.
- Cut spaghetti squash lengthwise down the center, and scoop out the seeds and extraneous pulp.
- Drizzle avocado oil and sea salt over the squash and place into oven for 45 minutes.
- Use a fork to shred the pulp of the squash until you reach the inner part of the squash’s skin.
- Press the spaghetti squash (about 1/3 of squash) into a circular biscuit cutter and put it into the oven for 10 minutes.
- Bring 2 quarts of water to a gentle simmer and add a dash of rice vinegar to the water.
- Crack the egg into a small dish and gently set the egg into the water.
- Cook for 2-3 minutes and remove the egg with a slotted spoon.
- Remove the squash from the oven.
- Mash the avocado with a fork, and press the mixture into the biscuit cutter, on top of the squash.
- Flip the cutter so that the avocado is on the bottom and top with the poached egg, salt, olive oil and Brain Octane.
Serves: 1
Nutritional Information (Per Serving):
- Calories: 517
- Protein: 9g
- Carbs: 16g
- Fiber: 7g
- Net Carbs: 9g
- Sugar:3g
- Fat: 48g
- Saturated Fat: 11g
- Polyunsaturated: 6g
- Monounsaturated: 29g
- Trans fat: 0g
- Cholesterol: 186mg
- Sodium: 1784mg
- Potassium: 532mg
- Vitamin A: 9mg
- Vitamin C: 15mg
- Calcium: 5mg
- Iron: 8mg
