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.
Whisk egg & egg whites together and scramble in a skillet until desired texture reached.
On a plate, start adding layers as follows: spaghetti squash, enchilada sauce, scrambled eggs, pico de gallo, avocado, and cheese.
Nutrition Information (excluding cantaloupe as pictured):