Friday, January 29, 2016

Spaghetti Squash Breakfast Cups




The spaghetti squash had been sitting on the counter for a few days, mocking me. I knew I wanted to cook it, but I just didn't have the oomph. Googling around for new ways to use the squash got me inspired to put this dish together one morning.

This is a protein-packed breakfast that yielded easy re-heatable leftovers for future breakfasts.

Warning - proportions were a little disparate, as this was not the easiest dish to combine evenly. I'm thinking that, next time, I might bake the dish as a casserole, in an 8x8" pan.








































Spaghetti Squash Breakfast Cups
Based on a recipe from My Heart Beets


1 spaghetti squash, cooked (4 c strands)
4 eggs, whisked
1 bunch asparagus

To cook squash, preheat oven to 375. Cut squash in half. Scoop out seads and add a little oil, salt and pepper to the cut sides. Place face-down on baking dish.

Bake 45 minutes, or until you can easily pierce the skin with a knife.



Meanwhile, trim asparagus stalks. Dice and place in a strainer to rinse. Heat olive oil in a skillet and saute asparagus for 5-7 minutes, until softened and starting to darken. Remove from heat and set aside.

Once the squash has cooked, remove from oven. Remove skin with a fork and measure the strands.

In a bowl, combine spaghetti squash. Season with salt and pepper. Mix in whisked eggs and asparagus. Scoop mixture into a greased muffin pan and bake at 350 for 25-30 minutes.

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