Spaghetti Squash Egg Bake

Spaghetti Squash Egg Bake

Post Workout Meal



  • ½ spaghetti squash
  • . coconut oil
  • ½ sweet onion, diced
  • 1 cup baby spinach
  • 1 cup quinoa, cooked
  • 4 eggs, whisked


  1. Preheat oven to 300 degrees. Cut spaghetti squash in half and scoop out seeds. Place half squash cut-side down on a baking sheet. Bake for 20-25 minutes.
  2. While the spaghetti squash is cooking, place a large sauté pan over medium heat and add coconut oil. Add onion and cook until translucent. Add baby spinach and cook for 2 minutes. Remove from heat and let cool.
  3. Take spaghetti squash out of the oven. Use a fork to remove the threads of squash and place them in a bowl. Add the spinach and onion mixture and the quinoa and mix. Pour in egg mixture.
  4. Transfer mixture to baking sheet, spread it evenly. Bake 45 minutes.
  5. Remove from oven. Let cool and cut into two squares.
  • 326 calories
  • 16 grams protein
  • 27 grams carbs
  • 18 grams fat

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