Green Chile Spaghetti Squash Breakfast Stack


Green Chile Spaghetti Squash Breakfast Stack

Yields: 1 serving


  • 231g baked spaghetti squash
  • 184g liquid egg whites
  • 1 large egg
  • 63-65g mild green chile enchilada sauce
  • 56g pico de gallo
  • 31g (1/2) small ripe avocado, sliced
  • 28g shredded fat free cheddar cheese


  1. Poke holes all over the squash with a fork or knife and microwave on a microwave safe dish for 6-12 minutes, depending on the size of squash, until soft; allow to cool before cutting open and removing seeds. Scrape with a fork to yield “spaghetti noodles” and set aside.
  2. Whisk egg & egg whites together and scramble in a skillet until desired texture reached.
  3. On a plate, start adding layers as follows: spaghetti squash, enchilada sauce, scrambled eggs, pico de gallo, avocado, and cheese.
  4. Enjoy!
Nutrition Information (excluding cantaloupe as pictured):


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