Lentil Spaghetti Squash Breakfast Bowl
Try this Lentil Spaghetti Squash Breakfast Bowl recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 small avocado
- 1/4 cup feta cheese
- 1/3 cup lentils (i used green)
- 1 small roasted spaghetti squash*
- 1 medium sweet potato* spiralized or diced, and cooked
- Carbohydrate 15.2072750006483 g
- Cholesterol 21.5875000141068 mg
- Fat 19.8013000033729 g
- Fiber 6.73349980831146 g
- Protein 8.72912500225233 g
- Saturated Fat 5.61030500236899 g
- Serving Size 1 1 Serving (242g)
- Sodium 344.91000017689 mg
- Sugar 8.47377519233682 g
- Trans Fat 1.18872000017753 g
- Calories 259 calories
Cook the lentils: Rinse lentils in fine mesh strainer. Place in small pot with 1â…“ cups of water and bring to a boil. Reduce heat to low and simmer for about 15-20 minutes, or until tender. Remove from heat and drain excess water if necessary.Add as many lentils and as much spaghetti squash to your bowl as desired. For reference I used about ½ cup cooked lentils, â…” cup spaghetti squash, and half of the medium sweet potato for one bowl. Top with cooked egg, ½ avocado and 2 TBS feta.Store the leftovers in fridge if necessary.
