Spaghetti Squash Breakfast Hash

Spaghetti Squash Breakfast Hash
Serving Size: 1
Each serving contains: 2 proteins, 1 carb, 3/4 veg, 1 fat

Ingredients:

½ Cup Spaghetti Squash, cooked and shredded
2 Tbsp Onion, chopped
2 Tbsp Tomatoes, diced
2 Tbsp Jalapeno Pepper, chopped
2 Tbsp Corn
½ Cup Black Beans, rinsed and drained
1 Tbsp Olive Oil, divided
1 Clove Garlic, minced
¼ Tsp Chili Powder
¼ Tsp Cumin
¼ Tsp Oregano
2 Fried Eggs
Sea Salt and Pepper to taste

Directions:

Heat ½ Tbsp olive oil in a skillet over low-medium heat. Add onions, tomatoes, jalapenos and garlic and cook for about 3 minutes. Season vegetables with chili powder, cumin and oregano and mix thoroughly. Add beans and corn and spaghetti squash and cook for another 3 minutes or until heated throughout. Set aside.
Heat the remaining olive oil over low-medium heat and fry your eggs so that they are cooked on each side but runny inside, over medium.
Lay the eggs on top of spaghetti squash hash and enjoy!

Photo Credit - Sue Trobee

Tagged with: COLLECTION::1 or 2 Servings, COLLECTION::Breakfast, COLLECTION::Gluten Free, COLLECTION::ReSet 7, COLLECTION::Vegetarian, COURSE::Breakfast

By Eden Covington March 25, 2019

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