I'm starting this post off with a warning that I may or may not be going crazy. Not quite certifiable, but give me a couple more weeks of not being able to run and I can guarantee I will be there. This whole shoulder thing is really bumming me out. Running is a therapeutic activity for me so not being able to just head out and hit the road for a few miles is driving me insane. I see dozens of people running through the city and all I want to do is be them. Or trip them. It really depends on my cranky level for the day. I mean, COME ON! Chicago has finally decided to let it be summer and I can't do one of my favorite outdoor activities! Have I complained enough yet? Yes? Ok, fine.
Since I can't currently participate in one of my favorite outdoor activities, I'm going to continuously participate in one of my favorite indoor activities. Eating. Eating everything in my house results in fun new recipes. This particular one is so easy and enjoyable to make! In fact, why don't you join me in it? Heck, you can even bring the kids along! They'll like this one just as much as you do.
Prep Time: 5 minutes
Cook Time: 5-10 minutes
Servings: 1 Ingredients:
½ cup Baked Spaghetti Squash
1 tbs butter, ghee or oil
½ tsp each garlic powder, salt
dash each of pepper, paprika
2 large organic/cage-free eggs
1 tbs oil for pan
*optional: crushed red pepper
- In a medium bowl, mix spaghetti squash with all seasonings and butter.
- In a medium frying pan, melt 1 tbs oil on low
- Divide spaghetti squash into 2 servings. Place them separately into the pan.
- Using a fork, carefully create 2 nests 4-5 inches wide, making sure you have a hole in the center for the egg. Tip: try not to make the edges of your nest too flat or the egg will spill over once in it
- Once nests are formed, turn heat up to low-med. Crack an egg into the center of each nest and let it cook.
- Remove when egg is done sunny-side up or carefully flip it over after 5-10 minutes to cook the other side.
- Serve with a slab of bacon (because who doesn't love bacon) and a sprinkle of crushed red pepper.