Recipe here: http://www.everylastbite.com/2018/10/12/spaghetti-squash-baked-eggs/
1 small spaghetti squash (approx 3 cups spaghetti squash)
5 slices bacon (approx 1/4 cup chopped bacon)
1 medium onion finely diced
1 egg white
1 tbsp coconut flour
1 jalapeno finely diced
1 tsp pepper
1/4 tsp salt
2 tbsp chopped parsley
Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit)
Using a sharp knife cut the spaghetti squash in half width wise. Scoop out the seeds and place the spaghetti squash cut side down on a baking sheet. Bake the spaghetti squash for 30-35 minutes until the skin of the squash can easily be pierced with a fork. Allow to cool slightly before pulling the squash into strands using a fork.
In a medium skillet cook the bacon for 2-3 minutes per side until crisp. Once cooked, remove the bacon from the skillet, leaving the grease in the pan and break the bacon into small pieces.
Cook the diced onion in the skillet for 4 minutes until the onion has softened. Add in the jalapeño and cook for another minute.
In a bowl combine the spaghetti squash, coconut flour, egg white, salt, pepper, onion, jalapeño and 2/3 of the bacon. Stir until everything is well mixed.
Divide the spaghetti squash mixture between 4 ramekins and press the mixture against the sides, creating a well in the middle of each dish. Place the ramekins on a baking tray and bake them in the oven for 12-15 minutes until the edges becomes golden in colour.
Remove the tray from the oven, crack an egg into each of the ramekins and then return them to the oven to cook for another 8-10 minutes until the eggs are cooked to your liking.
To serve sprinkle each dish with chopped parsley and the remaining bacon.
Breakfast seems to be a place where many of us get stuck in a rut. This is a fabulous idea as we go into fall and crave warm foods. It’s also a wonderful way to sneak in more vegetables which are the key to living a healthy and abundant life!
Kira’s tip: make the spaghetti squash in the Instant Pot to save a ton of time.