Spaghetti Squash & Scrambled Eggs
Ingredients
• 1 medium spaghetti squash
• 2–4 eggs (scrambled)
• 2 tbsp balsamic cream (glaze)
• 2–3 tbsp Parmesan cheese, grated
• Everything seasoning, to taste
• Salt & pepper, to taste
• 1 tsp olive oil or butter (optional, for cooking eggs)
Instructions
1. Preheat oven to 200°C (400°F). Slice spaghetti squash in half lengthwise and remove seeds.
2. Drizzle lightly with oil, season with salt and pepper, and roast cut-side down for 35–45 minutes until tender.
3. Let squash cool slightly, then scrape out strands with a fork and set aside.
4. In a pan, cook scrambled eggs over medium-low heat until soft and fluffy.
5. Add spaghetti squash strands to a bowl or plate.
6. Top with scrambled eggs, Parmesan cheese, and everything seasoning.
7. Drizzle with balsamic cream before serving.