Cheesy Breakfast Squash Boats with Asparagus
Baked spaghetti squash with creamy goat cheese, sautéed asparagus, garlic and a baked egg. An easy weeknight dinner or a fun addition to your weekend brunch spread.
- 1 small-medium sized spaghetti squash halved
- 2 tbsp extra virgin olive oil
- 1 cup trimmed chopped asparagus
- 1/2 cup chicken or vegetable stock
- 1 ounce goat cheese
- 2 eggs
- 2 cloves of garlic minced
- Salt and pepper to taste
- Optional fresh herbs for topping: parsley and chives
Preheat oven to 400 degrees F. Brush the inside of spaghetti squash with olive oil and a sprinkle of salt and pepper. Place cut sides down on a lined baking sheet and bake for 35 minutes. Remove from oven and set aside until cool enough to handle. Maintain oven temperature.
In the meantime, heat remaining tbsp of olive oil in a large non-stick skillet over medium heat. Add asparagus and cook for ~8-10 minutes, until softened, adding the garlic during the last 2 minutes.
Add stock and goat cheese to the pan and stir to combine. The goat cheese will gradually melt while stirring in.
Remove seeds from squash and discard. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. Add squash strands into pan to be combined with asparagus mixture and mix all components.
Spoon mixture evenly back into squash "boats". Crack an egg in the center of each boat and place back in the oven for 13-15 minutes. Eggs are done when whites are no longer opaque.
Top with fresh herbs, salsa, Sriracha or topping of choice. Dig in!
Serving: 1g | Calories: 250kcal | Carbohydrates: 16g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Sodium: 330mg | Fiber: 4g | Sugar: 7g