We’re always on the look out for a new, different type of recipe to try and share and this one definitely hits that mark! We’ve never thought of lentils and spaghetti squash as breakfast food but this recipe might just sway us right on over. With a runny egg over the top, avocado (woot! we’re avocado’s biggest fans!) and some feta – this combo is on point! Omit what you need to fit your dietary restrictions (*vegan or dairy free) or add some other fun toppings – hot sauce or chunky salsa sounds good to us!
INGREDIENTS
- 1/3 cup lentils (I used green)
- 1 small roasted spaghetti squash*
- 1 medium sweet potato*, spiralized or diced, and cooked
- 2 eggs
- 1 small avocado
- 1/4 cup feta cheese
INSTRUCTIONS
- Cook the lentils: Rinse lentils in fine mesh strainer. Place in small pot with 1⅓ cups of water and bring to a boil. Reduce heat to low and simmer for about 15-20 minutes, or until tender. Remove from heat and drain excess water if necessary.
- Add as many lentils and as much spaghetti squash to your bowl as desired. For reference I used about ½ cup cooked lentils, ⅔ cup spaghetti squash, and half of the medium sweet potato for one bowl. Top with cooked egg, ½ avocado and 2 Tbs. feta.
- Store the leftovers in fridge if necessary.
RECIPE NOTES
*MEAL PREP TIP: You can make lentils, sweet potato, and spaghetti squash the night or couple days before. To roast spaghetti squash, cut lengthwise and rub inside with a bit of olive oil. Place face down in a shallow pan with about 1″ of water and roast at 375F for about 30-40 minutes, or until tender. You don’t have to use water to steam, but I’ve found it cooks quicker this way.
Thank you, Fit Mitten Kitchen, for another great recipe!
