Spaghetti and Eggs

021While pregnant with me my mom craved a lot of/ate a lot of Italian foods. Growing up I confess I always looked forward to spaghetti or pizza dinners (Yes I believe what you eat when you’re pregnant effects your children’s eating habits- my sister loves sugar). So why not do a spaghetti and egg meal this week? Exactly, it can never hurt to try! Here is what I came up with and the result is that not only was it incredibly easy to make, but absolutely delicious to eat.

Spaghetti and Eggs

  • Spaghetti Squash
  • 2 tbsp ghee or grass-fed raw butter
  • 3 eggs
  • 1 tbsp coconut milk
  • sea salt
  • a tiny bit of cayenne pepper

Let’s Make it Happen: Begin with the squash. My favorite way to prepare a spaghetti squash it to cut it in half, scrap out the seeds, submerge it into a pan of boiling water, and cook until the squash is tender. Remove the squash. Allow to cool otherwise you’ll burn the crap out of your fingers. Take a fork and begin to scrape out the ‘noodles’. Really they should effortlessly come out. Toss with ghee and sea salt. Fry eggs in a skillet with  little coconut milk, cayenne and sea salt. Scramble those babies up, before mixing into the squash. Eat and enjoy!

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