iFoodReal · by Olena Osipov★ 4.8 (6)
Spaghetti Squash Breakfast with Avocado and Egg
NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 27%
CARBS 69G56% OF CAL
18G FIBER22G OTHER29G TOTAL SUGAR
FAT 24G43% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash topped with a fried egg and avocado, with salsa and ketchup. A low-carb, protein-rich meal that works for breakfast or dinner.
mainamericanegg disheggs🍪 sheet pan🔥 ovendairy freevegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 small spaghetti squash
- 4 tbsp salsa (divided)
- 1 avocado (chopped & divided)
- 2 large eggs
- 4 tbsp low sodium ketchup (divided)
At a glance
PER SERVING · TIME 55M
CAL 25%·PRO 27%
CARBS 69G56% OF CAL
18G FIBER22G OTHER29G TOTAL SUGAR
FAT 24G43% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 50m
- Sodium
- 432mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1497mg
- Calcium
- 212mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 432MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.