Egg and Avocado Baskets

These Egg and Avocado Baskets are a no-hassle, delicious weeknight dinner that’s low-carb, gluten and dairy free. Need inspiration for Meatless Monday? BAM, we’ve got you covered. With just a few ingredients, you can create this stellar entree for two in less than an hour.

Recently, my husband and I have been looking into healthier dinner options that won’t leave us with the 8PM snack cravings (ice cream, anyone?). We like to eat a full plate, so low-carb recipes allow us to indulge in massive quantities of food without adding to the bulge (or guilt).

I’ve partnered with Clean Juice Bar to showcase a delicious recipe that is good for the soul, good for the body, and (you guessed it)… good tasting.

Clean Juice opened their first location right around the corner from my house in June, 2015 and I have been slightly obsessed with them ever since. In the past two years they have expanded to 63 franchises in 10 states; I am so excited to support them and be a part of their inspiring journey.

A FEW CLEAN JUICE MEMORIES:

Spaghetti Squash makes an appearance at our house year-round.

It’s a very versatile vegetable that you can use with almost any ingredients that you have on hand. Make sure to check out our other Spaghetti Squash recipes here!

Egg + Avocado Baskets

Serves: 2

Ingredients

The Basics: (serves 2)

1 Spaghetti Squash
1 Avocado
2 Eggs
Hot Sauce or Salsa of Choice
Fresh Cilantro (optional)
Lime Wedges, to garnish
S + P, to taste

Add-in Suggestions: Sun-dried Tomatoes, Minced Garlic, Green Onions, Black Beans, Grated Cheese or Feta, Chopped Spinach

Instructions

Preheat oven to 400F.
Cut Spaghetti Squash in half (lengthwise), then scoop out the seeds.
Place cut-side down in a large baking dish or lined baking sheet. Bake for 30 minutes.
Remove from oven and let cool for about 15 minutes.
Turn oven up to 425F.
Use a fork to separate the strands inside each half of the Spaghetti Squash.
Gently break 1 Egg into each shell and sprinkle with Salt + Pepper.
Top with ½ Avocado each & drizzle with desired amount of Hot Sauce or Salsa. (add any suggested ingredients here)
Bake for 20 (over-easy) to 22 (over-medium) minutes, or until egg whites have set.
Serve immediately with Fresh Cilantro or Herbs and Lime Wedges.

Note: Don't have 30 minutes to cook the Squash in the oven? No problem, follow step #2 and then place upside down on a microwave safe plate. Cover with plastic wrap and microwave for 10-12 minutes, depending on the size of the squash. Let cool & continue at step #5.

Directions with Photos:

Preheat oven to 400F; cut Spaghetti Squash in half (lengthwise), then scoop out the seeds.

Place cut-side down in a large baking dish or lined baking sheet. Bake for 30 minutes and then remove from oven and let cool for about 15 minutes. Turn oven up to 425F.

Note: Don’t have 30 minutes to cook the Squash in the oven? No problem, simply place upside down on a microwave safe plate. Cover with plastic wrap and microwave for 10-12 minutes, depending on the size of the squash. Let cool & continue.

Use a fork to separate the strands inside each half of the Spaghetti Squash.