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Sunday, March 18, 2012

A new turn on eggs

Scrambled eggs with spaghetti squash and basil.
Note to self: When you cook spaghetti squash you end up with tons of leftovers. And by a lot I mean that I still have about 5 cups still sitting in the fridge.

I predict the dogs will be enjoying many spaghetti squash snacks over the next couple of days.

I decided to use a bit of it today in my breakfast.


While the eggs, spaghetti squash and basil were delicious on their own, I decided to punch it up a notch.



I ended up drizzling some marinara sauce on top and then adding a dusting of Parmesan.

This was an incredibly delicious breakfast. If you go for eggs and the savory - this is definitely one you will love.

Happy Sunday!
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1 comment:

  1. TinaRBKMarch 18, 2012 at 5:56 PM

    Ha-I remember all the leftovers I had when I cooked butternut squash. I finally made use of it all, but I definitely will be on the look out for smaller squash next go around.
    You really did come up with a tasty combo here. I like the italian twist with the marinara and parmesean. After seeing this I would say my egg dishes are a little boring, so this recipe is just what I need. Thanks for sharing your breakfast!

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