Wednesday, April 12, 2017

Healthy breakfast hash

So, a couple weeks ago I had left over spaghetti squash from dinner the night before and wanted to be able to reuse it for another meal. I absolutely love being able to use ingredients throughout the week on different recipes to not only cut down on grocery bill cost but also because it's one less ingredient to forget to buy...  can I get an amen??! I was trying to come up with something different to eat for breakfast because I was tired of my usual breakfast meals. And that's when it hit me... turn that spaghetti squash into "hash browns".  This was seriously the easiest meal to prepare with very few ingredients which to me is key. This breakfast hash has all the good fats and protein to keep you fueled throughout your morning.

Some quick tips before cooking: 


* Be really careful when cutting the squash because it's tough to slice and I don't want anyone to get hurt... ouch!
* Cook the squash the night before to cut back on prep time (steps 1-4)
* You don't have to brown the spaghetti squash all at once if you're only making 1-2 servings and can eat on it throughout the week.



Photography by Caroline Stelte 

Ingredients:
1 small/medium spaghetti squash (about 4 pounds which yields approx. 5 cups)
1/2 tablespoon coconut oil
5 eggs (1 for egg white)
1 avocado (optional but we all know avocado makes everything better)
Salsa (optional)
salt + pepper to taste

Yields approx. 4 servings- 1 1/4 cups of spaghetti squash + 1 egg

Recipe:
1. Preheat oven to 400°F.
2. Cut the squash lengthwise and scoop out the seeds like you would in a pumpkin. Be careful to not take out the "meat" of the squash while removing the seeds.
3. After the oven is preheated place the squash cut side down on a prepared baking pan for 35-40 minutes. When the squash is finished you should be able to pull apart the center of the squash into tiny little strings almost like noodles. To cut down on prep time do this the night before.
4. Scoop out the squash. If you made the night before place in an airtight container and place in the fridge. (Throw the rinds away.)
5. Squeeze excess water out of the squash. If you don't get the water out the squash doesn't cook properly and is soupy.
6. Mix spaghetti squash and 1 egg white in a bowl until all the squash is coated. Salt and pepper to taste.
7.Once you're ready to brown the spaghetti squash heat 1/2 tablespoon of coconut oil in a large skillet.  Cook on medium heat and cook for 10-15 until golden brown and spaghetti squash begins to look like traditional potato hash browns.
8. In a separate pan, prepare eggs to your preference. I like to do mine over easy with this recipe.
9. Place egg on top of the squash  and garnish with avocado slices and salsa. Enjoy!



Be Well,

Lindsey


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