Spaghetti Squash Breakfast Hash
Gluten Free: undefined
Vegetarian: undefined
Reset 7: undefined
MAKES: serving
Ingredients
½ cup spaghetti squash, cooked and shredded
1/4 cup onion, chopped
1/4 cup tomatoes, diced
2 Tbsp jalapeno pepper, chopped
2 Tbsp corn
½ cup black beans, rinsed and drained
1 Tbsp olive oil, divided
1 clove garlic, minced
¼ Tsp chili powder
¼ Tsp cumin
¼ Tsp oregano
2 fried eggs
Sea salt and pepper to taste
Directions
Heat ½ Tbsp olive oil in a skillet over low-medium heat. Add onions, tomatoes, jalapenos and garlic and cook for about 3 minutes. Season vegetables with chili powder, cumin and oregano and mix thoroughly. Add beans and corn and spaghetti squash and cook for another 3 minutes or until heated throughout. Set aside.
Heat the remaining olive oil over low-medium heat and fry your eggs so that they are cooked on each side but runny inside, over medium.
Lay the eggs on top of spaghetti squash hash and enjoy!