Spaghetti Squash Breakfast Boat

Spaghetti squash is the only “Winter” squash that is low in carbohydrates. It makes a great substitute for pasta and since it’s favour is so mild it works for any meal, in combination with any other foods and almost everyone likes it. You can cook it ahead. and eat it hot or cold.

In this recipe, you can substitute any low-carb vegetable for the asparagus - quartered baby bok choy, broccoli or cauliflower florets, spinach, strips of red peppers, left-over sautéed kale or chard, or even steamed brussel sprouts.

Ingredients:

2 - 1lb (454 g) spaghetti squashes

16 whole eggs (sub: 4 whole eggs plus 20 egg whites)

1 lb (454 g) ground beef

1 lb (454 g) fresh asparagus, washed, ends trimmed and chopped into 1” pieces

1/4 cup chopped fresh dill (sub: 2 tsp dried dill)

1 Tbsp sea salt, divided

1 tsp freshly cracked black pepper, divided 

juice of 1 lemon or 2 limes

1/4 cup ghee or coconut oil, melted

Method: Preheat oven to 350 degrees. Line a sheet pan or large shallow roasting pan with parchment paper.

Cut each squash in half lengthwise. Wrap each half separately in aluminum foil and bake in oven at 400 degrees until fork tender (about 30 minutes). Remove from oven, set aside and let cool.

Set a large frypan over medium heat. Add ground beef, season with 2 tsp of the salt, and 1/2 tsp of the cracked black pepper. Constantly moving and breaking up the beef, cook until it’s browned and crumbles.

Remove cooked and cooled squash from the foil. Scoop out seeds and discard. Using a fork, carefully scrape the flesh of the squash into a large glass bowl, being careful not to tear the skin. Reserve the skin!! 

Place eggs in a small glass bowl and beat them well with a fork.

Add eggs, dill, remaining 2 tsp salt, 1/2 tsp cracked black pepper and lemon/lime juice along with the melted ghee/coconut oil to the squash in the bowl and stir all together well. Fold in the asparagus, reserving several of the nice top pieces for garnish.

Place each of the empty squash skin “boats” onto the prepared sheet/roasting pan. Ladle 1/4 of the squash/egg mixture into each of them. Sprinkle 1/4 the cooked and crumbled ground beef on top of each, along with the reserved asparagus pieces. 

Place assembled squash “boats” into hot oven. Bake until egg is cooked and lightly golden - about 30 minutes.

- serves 4