Recipe By SweetCheeks

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Eggs, Bacon and Spaghetti Squash
2 Tablespoons olive oil
1 small red onion, finely chopped
1 teaspoon crushed garlic
8 strips bacon, cut into bite sized pieces
1 spaghetti squash
4 eggs
6 Tablespoons coconut milk
Sea salt and pepper
Heat the oil in a large skillet, add onion and garlic, and fry gently for about 5 minutes until softened.  Add the bacon and cook for about 10 minutes, stir regularly.
Meanwhile poke about 5 holes in your spaghetti squash and stick it into the microwave for 15 minutes (yes, you can cook it in the oven too, this is just the short cut!)
In a bowl, whisk together eggs and coconut milk.  Add salt and pepper to taste.
Once the spaghetti squash is cooked, cut in 2 and take out the seeds.  Scoop it out of the shell and add it to the onion and bacon mixture.  Add the egg mixture to the pan and mix everything thoroughly.
You may have the heat on low under the pan, or if the spaghetti squash is got enough you may not need to.  Toss everything thoroughly though so that it cooks lightly and coats the squash.  Salt and pepper the dish to taste.
Enjoy!!
Thursday’s WOD:
strength: heavy 3rep hang power clean, 5 sets, may not set bar down during 3reps.  This is not a max effort.  Go heavy but do not lose form and please, please no dumping.
Conditioning:
2 rounds
100 Double Unders
500m Row (all out effort)

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