Spaghetti Squash Patties With Avocado and Poached Egg

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

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Instructions:

1. Preheat the oven to 300 degrees fahrenheit.
2. Cut spaghetti squash lengthwise down the center, and scoop out the seeds and extraneous pulp.
3. Drizzle avocado oil and sea salt over the squash and place into oven for 45 minutes.
4. Use a fork to shred the pulp of the squash until you reach the inner part of the squash’s skin.
5. Press the spaghetti squash (about 1/3 of squash) into a circular biscuit cutter and put it into the oven for 10 minutes.
6. Bring 2 quarts of water to a gentle simmer and add a dash of rice vinegar to the water.
7. Crack the egg into a small dish and gently set the egg into the water.
8. Cook for 2-3 minutes and remove the egg with a slotted spoon.
9. Remove the squash from the oven.
10. Mash the avocado with a fork, and press the mixture into the biscuit cutter, on top of the squash.
11. 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