Print
Inspired by a popular Mexican breakfast, this Huevos Rancheros Inspired Spaghetti Squash has all of the flavor of the popular Mexican meal with less carbs!

Huevos Rancheros Inspired Spaghetti Squash

  • Author: Deborah
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 servings 1x

Description

Inspired by a popular Mexican breakfast, this Huevos Rancheros Inspired Spaghetti Squash has all of the flavor of the popular Mexican meal with less carbs!


Scale

Ingredients

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 (14.5 oz) can Hunt’s Organic Diced Tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon cumin
  • 1/2 tablespoon butter
  • 4 eggs
  • fresh cilantro

Instructions

  1. Cut the squash in half lengthwise with a sharp knife. Scrape out the seeds and discard. Place the squash halves cut side up in a microwave safe dish. Add about ½ inch of water to the dish and cover with plastic wrap. Microwave on high until the squash is soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the flesh of the squash.
  2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and cook until they are translucent. Add the Hunt’s Organic Diced Tomatoes. Season with the salt, chili powder, and cumin. Bring to a simmer, then reduce heat and let the mixture simmer for 5-8 minutes.
  3. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet. Cook as desired.
  4. To serve, mix half of the tomato mixture into each of the spaghetti squash halves. Top each half with 2 of the eggs. Sprinkle with fresh cilantro.

Notes

*if desired, you can scrape the spaghetti squash into a serving dish and stir all of the tomato mixture in. Top each serving with the fried eggs to serve.