I want to start off by saying, my grandmother was very upset at me for making a spaghetti squash dish just days after she left. I was hissed at more than once for it. Sorry Neenaw, but the show must go on! The good thing is, this dish is so super easy that she can make it at home for herself and her husband to enjoy.
It's not winter, I know... but it seems like I always have to make at least one spaghetti squash meal during the summer. Even though its a winter squash, it seems like I crave it a lot more on hot days rather than cold ones. Perhaps it has something to do with the cooler toppings and bright sauces that I use on it.
This dish was somewhat loosely inspired by a Healthified Okonomiyaki, which is a savory Japanese pancake that's made out of vegetables and topped with yummy stuff like egg, spicy mayonnaise, and Sriracha. You could really enjoy this dish for any meal time (breakfast, lunch, or dinner.) Either way, you won't be displeased!
Now, I'll tell you... I made a bit of a mistake here. I cooked my squash in the crock pot and then stupidly waited until the heat of the day here in Texas to turn my oven on to 425 degrees to finish them off. Yikes! Needless to say, my downstairs was at 82 degrees for the rest of the evening. Next time I make this in the summer, I think I may just pan-fry the eggs and rest them it atop the squash bowl rather than boiling us all alive.
Words can't describe how simply amazing this dish is. With such few ingredients you get the same amazing bold flavors and rich decadent textures that you generally would find in more fattening dishes without the same guilt.
If you're feeling extra frisky, add some calorie free sesame ginger dressing and scrape your boat clean to the hull.
Avocado & Egg Spaghetti Squash Boats
TheSkinnyFork.com
The Skinny:
Servings: 2 • Size: 1 Boat • Calories: 269.6 • Fat: 17.8 g • Carb: 22 g • Fiber: 6.7 g • Protein: 9.7 g • Sugar: 7.7 g • Sodium: 338.4 mg
Ingredients:
1 Lb. Spaghetti Squash
1/2 Avocado, Cubed
2 Whole Large Eggs
2 Tbsp. Light Mayonnaise
1 Tbsp. Sriracha
1/2 Tsp. Sesame Seeds
Salt & Pepper to Taste
Directions:
Bake Method:
Preheat the oven to 350 degress F. Cut your spaghetti squash in half and scoop out all the pulp and seeds. Season with salt and pepper to taste. Bake for an hour until the meat of the squash is tender and gives at the touch of a fork.
Crock Pot Method:
Pierce the squash all over (just as you would a potato before cooking) and place it whole into a crock pot. Add about 2 cups of water to the slow cooker and cook on high for 4-6 hours or low for 6-8 hours.
Bake Method:
Once the squash is cooked through, remove it from the oven to cool enough to handle and up the temperature of the oven to 425 degrees. Continue with the steps below.
Crock Pot Method:
Once the squash is cooked, preheat the oven to 425 degrees and scoop out the pulp and seeds from the squash to discard or use for something else.
I like to roast my seeds with salt and seasonings just like I do pumpkin seeds.
Using a fork, scrape and 'fluff' up the flesh of the spaghetti squash to form 'noodles' inside the boat.
Form a little well in the center of the boat and crack an egg into each.
Top it all off with the diced avocado and place in the oven to bake for 15-20 minutes.
While the squash is baking, mix together the mayo and Sriracha to make a spicy mayo.
I place mine into a ziplock bag to easily drizzle when I'm ready.
Once the egg is cooked to your liking, remove the squash from the oven carefully and set aside to cool slightly before handling.
Serve hot with a drizzle of half of the spicy mayo, 1/4 tsp. sesame seeds, and some more Sriracha if desired over each boat. Enjoy!
