Physique-friendly food usually conjures up images of protein-packed eggs, not a plate of creamy pasta. But this dish combines the best of both, topping low-carb, high-fiber spaghetti squash with fried eggs. The runny yokes create a rich “sauce” as they soak into the squash on your plate. If you’re eating this meal after a morning sweat session, microwave the squash and remove flesh as directed. In a bowl, stir together squash “noodles,” ham, peas, eggs, and seasonings, and cook in an oiled skillet for an Italian-inspired omelet.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 cups shredded spaghetti squash</li>
<li>¼ cup water</li>
<li>1 tsp olive oil</li>
<li>3 eggs</li>
<li>1 tsp garlic powder</li>
<li>1 tsp salt, plus more to taste</li>
<li>¼ cup green peas</li>
<li>2 oz boneless ham steak, diced</li>
<li> Cracked black pepper, to taste</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Cut spaghetti squash in half lengthwise. Remove seeds and fibers. Fill one half with water and place the remaining half on top of it, cut-side down. </li>
<li>Microwave 10 minutes. As it cooks, heat oil in a nonstick skillet. Add eggs when just a few minutes remain for the squash to cook. </li>
<li>Cover eggs and cook over medium heat for about two minutes. Flip and cook eggs uncovered for one minute. </li>
<li>When squash is done, drain remaining water. Remove flesh with fork. Combine squash, garlic powder, salt, peas, and ham on a plate. Top squash with eggs. Add salt and pepper to taste.</li>
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