Carrageenan Free Whole30 Spaghetti Squash Breakfast Bowl
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Learn more →Ingredients
4 servings
For the squash
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the turkey
- 1 lb ground turkey
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
For the vegetables
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 3 cups baby spinach
- ¼ tsp salt
For the eggs
- 1 tbsp olive oil
- 4 large eggs
- salt and pepper, to taste
For serving
- 1 avocado, sliced (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and season with 1/4 tsp each salt and pepper. Place cut-side down on a rimmed baking sheet and roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
- 2
Remove the squash from the oven and let it cool for 5 minutes. Flip the halves cut-side up and use a fork to scrape the flesh into long strands, leaving the strands in the shells or transferring them to a bowl. Set aside.
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