Egg + Avocado Baskets
Serves: 2
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
  1. Preheat oven to 400F.
  2. Cut Spaghetti Squash in half (lengthwise), then scoop out the seeds.
  3. Place cut-side down in a large baking dish or lined baking sheet. Bake for 30 minutes.
  4. Remove from oven and let cool for about 15 minutes.
  5. Turn oven up to 425F.
  6. Use a fork to separate the strands inside each half of the Spaghetti Squash.
  7. Gently break 1 Egg into each shell and sprinkle with Salt + Pepper.
  8. Top with ½ Avocado each & drizzle with desired amount of Hot Sauce or Salsa. (add any suggested ingredients here)
  9. Bake for 20 (over-easy) to 22 (over-medium) minutes, or until egg whites have set.
  10. 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.
Recipe by Slice of Jess at