Breakfast, April 11, 2018
Spaghetti Squash with Spinach, Parmesan, and a Fried Egg
Or what to do with leftover spaghetti squash
This may seem like a strange breakfast, but I had ~1/4 of a leftover spaghetti squash in the fridge and spinach, and this recipe popped into my head. The recipe is from Buzzfeed’s Clean Eating Challenge from 2015. I really like it- the combination of spaghetti squash, parmesan, spinach, and garlic works for me- but it’s not my husband’s favorite thing. Which is fine, because he left for work before I made breakfast anyway. I cut the recipe way down, with about half of the ingredients and 1 egg, so the calories were reduced, mostly because I don’t need that much food for breakfast. I topped it with a sprinkle of fresh thyme, because I had it and I love thyme.
This recipe would also make a good lunch (probably still mostly halved) or dinner. You could also leave off the egg for a vegan version, maybe with another protein source added in. Roasted chickpeas would be fantastic, but I think roasted chickpeas are fantastic on everything, so I may be biased.