Egg and Avocado Spaghetti Squash


  • 1 small spaghetti squash
  • 4 tbsp salsa, divided
  • 2 large eggs
  • 4 oz mozzarella
  • 2 tbsp olive oil or coconut oil


  1. Pre-heat the oven to 400°F.
  2. Slice the spaghetti squash in half vertically; remove the seeds and any flesh in the center.
  3. Liberally season with salt and pepper and drizzle 1 tablespoon of olive oil on each half.
  4. Roast cut-side down for 40 minutes. When roasting is complete, turn each half over to cool for 15 minutes.
  5. Raise oven temperature to 425°F.
  6. Dice the avocado and shred the cheese.
  7. Using a fork, gently scrape the squash so it turns into "noodles."
  8. Stir in the avocado pieces and about half of the cheese in each half.
  9. Make a small well in the center; crack one egg into each half and Sprinkle remaining 1/4c of cheese around the edges of both halves.
  10. Bake an additional 20 minutes until egg whites are set.