Avocado and Egg Squash Boats

This one takes time. Plan accordingly and precook your squash the night before or plan to eat it as a weekend breakfast. It was so good though and a great way to start or end the day.

1 small spaghetti squash 1-2 Tbsps. avocado oil Salt and pepper, to taste 1lb breakfast sausage 4 Tbsps. salsa, divided 1 avocado, chopped or smashed 2 large eggs Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop seeds out. Rub oil over surface of squash. Sprinkle with salt and pepper to taste. Place cut side down on baking sheet lined with parchment paper and bake for 30-35 minutes, or until squash is tender. Remove from oven and let cool until safe to touch, about 15 minutes. Meanwhile, brown sausage in large skillet until cooked through. Increase oven temperature to 425°F. Using fork, separate spaghetti squash into strands leaving most inside shells. Remove about a quarter of the squash strands to make room for eggs and sausage.

Add 2 tablespoons of salsa and enough sausage to your liking to each half and mix gently with fork. If you like runny egg yolk, break egg directly on top of squash strings. For fully baked egg, create a well in strings and sink it more into squash. If you prefer a scramble, break egg completely and mix into squash. I actually did two eggs per squash for mine as the squash I got was a little bigger. Bake for 20-25 minutes or until egg whites appear to be set. Top with avocado as desired. Serve hot. Drizzle with ketchup or hot sauce if desired.

Recipe from ifoodreal.com.