Chorizo Spaghetti Squash & Eggs

2
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"For Cris"

Original recipe yields 2 servings
OK

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.

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