Tomato Spaghetti Squash Egg Bake

What an eggs-cellent dish for dinner. Why?

Eggs = Protein

Spaghetti Squash = Substance

Tomatoes = Summer Produce

Enjoy!

xo

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TOMATO SPAGHETTI SQUASH EGG BAKE

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Serves 6

Ingredients

1 tbsp olive oil

1 lb asparagus, trimmed and chopped

4 scallions, sliced

4 large eggs

1½ cups liquid egg whites (about 12 egg whites)

Kosher salt

Black pepper

1 tsp garlic powder

1 spaghetti squash, cooked and cooled

3 Roma tomatoes, thinly sliced

½ pint mixed colour grape tomatoes, halved

Directions

1. Heat oven to 400˚F. Lightly spray a 9 x 13 baking dish with nonstick spray.

2. Heat oil in skillet over medium heat. Add asparagus and scallions and cook until tender, about 10 minutes.

3. Meanwhile, in a large bowl, whisk eggs with egg whites until completely combined. Season with salt, pepper and garlic powder.

4. Starting with spaghetti squash, alternate thin layers of squash and Roma tomatoes until complete.

5. Add sautéed asparagus and scallions to egg mixture. Gently pour over squash and tomato layers. Scatter grape tomatoes cut side up on top.

6. Cook until egg mixture is set and no longer wobbles, about 30-40 minutes.