Chorizo Spaghetti Squash & Eggs
2
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #16334
December 13, 2014
Categories: Breakfast, Eggs, Vegetables, Squash, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Weeknight Meals, Skillet, Gluten-Free more
"For Cris"
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (573.5 g)
- Calories 732.2
- Total Fat - 50.6 g
- Saturated Fat - 17.2 g
- Cholesterol - 484.8 mg
- Sodium - 1279.7 mg
- Total Carbohydrate - 32.8 g
- Dietary Fiber - 9.8 g
- Sugars - 4.8 g
- Protein - 39.7 g
- Calcium - 403 mg
- Iron - 4.7 mg
- Vitamin C - 35.5 mg
- Thiamin - 0.7 mg
Step 1
Cook the chorizo with onion and galic in a medium saute pan.
Step 2
Add the squash and salsa verde and cook for 7-8 minutes, or until the liquid has evaporated. Remove from the heat and stir in the cheese.
Step 3
Spread the mixture into casserole
Step 4
Make small dents in the mixture for the eggs, and break one egg carefully into each depression.
Step 5
Bake in a pre-heated 375 degree (F) oven for about 18 minutes (longer if you want your yolks firm).
Step 6
Remove from the oven and garnish with chopped cilantro tomato and avocado before serving.
Tips & Variations
No special items needed.
Tags :
Breakfast
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