Fructose Free Whole30 Spaghetti Squash Breakfast Bowl

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Fructose Free Whole30 Spaghetti Squash Breakfast Bowl

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Ingredients

4 servings

For the squash

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
A serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
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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