Spaghetti Squash Bowls with Broccoli Pesto and Eggs

Happy Memorial Day weekend! I’m currently in Milwaukee, Wisconsin with my wonderful ultimate frisbee team, BLU, and we just finished day one of College Nationals! I couldn’t be happier to be playing with this team, and I’m super stoked to see what the next three days hold for us. Considering it’s been about a month since my last post I figured I could put something up during our down time.

I made this for myself last week, and it turned out to make a great lunch for the next few days! I bought a fresh basil plant at Trader Joe’s a few weeks back, and I figured I could make good use of it, as we approach summer time. I love homemade pesto, and I figured adding a bit of broccoli just adds a few more nutrients to the meal. I love spaghetti squash as a base for healthy meals, since it’s slightly sweet and holds flavors well. I added cauliflower for another veggie, and to add a little protein, I topped it off with some eggs. The result was delicious!

Spaghetti Squash Bowls with Broccoli Pesto and Eggs

Makes 5 servings

Ingredients

1 spaghetti squash

1 head cauliflower, broken into florets

2 cloves garlic

1 small head broccoli, cut into florets

1/2 cup almonds/walnuts, or a combination

15-20 fresh basil leaves, sliced

1/4 cup olive oil, more if you desire a thinner consistency

Salt and pepper, to taste

Eggs (I did 10, 2 per serving)

Directions

Preheat the oven to 400˚F. Slice the spaghetti squash in half and remove seeds. Drizzle olive oil over the spaghetti squash and place cut-side down on a baking sheet. Bake for 30-40 minutes, until fork tender. Set aside to cool.

Toss the cauliflower florets in olive oil and bake for 25-30 minutes, until fork tender. You can do this while the spaghetti squash cooks.

To make the pesto, you can either microwave the broccoli for a few minutes with a bit of water, or drizzle with olive oil and roast with the cauliflower. Once cooked, place in food processor with  garlic, basil leaves, and garlic. Pulse until desired consistency is reached. Add salt and pepper to taste.

Fry the eggs for a couple minutes on each side if you like runny yolks, for longer if you want more solid yolks.

To assemble bowls, scoop out spaghetti squash strands with a fork. Toss with roasted cauliflower and pesto until the spaghetti squash “noodles” are coated with pesto. Divide into 5 even portions. Top each portion with 2 eggs. Serve warm. Enjoy!

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