Dinner

Spaghetti Squash and 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.
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