This Lentil Spaghetti Squash Breakfast Bowl is a great way to change up your morning routine. Filled with complex carbs, healthy fats, fiber, and protein to keep you satisfied for hours.
Happy Sunday, my peeps! It feels weird to be posting on a Sunday… but I am rolling with it! I was actually very productive today….
That’s kind of a half lie. I accomplished what I wanted to upstairs, i.e. the laundry all over the place and vacuumed. Ummm okay I just forgot I was going to start packing dishes today and I didn’t quite finish that task. And I was also going to put in another load of laundry. Didn’t do that either… And there are still dishes in the sink. OH MY GOSH WHAT DID I DO ALL DAY YESTERDAY? It’s sad I am actually wracking my brain trying to think what I got done… I mean I did get a few recipes done? That counts for something right…? Okay, I HAVE to be better today. And now I am having an internal dialogue with myself about all of the recipes I wanted to make. GAH not enough timmmeeee. Le sigh.
Let’s just jump right into this bowl shall we? I’m bringing this Lentil Spaghetti Squash Breakfast Bowl to you because I keep saying I am going to start bringing you real meals and not just treats (healthy or not) and gosh darnit ( < that word is coming up red… How the eff do you spell that?! If I wasn’t trying to sensor myself we wouldn’t be having this problem… moving on.) I must keep my word.
Here’s what we need:
roasted spaghetti squash
feta (optional of course if you’re dairy-free. But you should know from my insta how much I love eggs, avo & feta together)
What I love about this bowl is that it kind of forces you to meal prep a bit. Meaning, you’re going to want to prep most of the ingredients a day or two before hand. Unless you want to get up at 5am to make your spaghetti squash and lentils, then by all means… but I am guessing for the majority of you that is not why you’re here. Prepping some meals during the weekend, or having a meal plan for what’s on the menu throughout the week will help you get some balanced meals in, and will more than likely allow you to make better food choices overall. Less last minute meals, over-indulging, and then spiraling out of control to where we feel like we can’t go back. We all have our off-weeks, but you can always get right back on track. And I’m saying all of this because I’ve been there too. Just remember to be kind to yourself in the process. <3
I’ve noted in the recipe about roasting your spaghetti squash beforehand. And if you’d like you can also do your lentils and sweet potato then too! Personally, I spiralized my sweet potato using Ali’s Inspiralizer* and cooked them in a bit of olive oil before the eggs. But I was also making this on the weekend so I had the extra time. If you’re looking to have this for a quick breakfast during the week, I’d suggest cooking them the night before with the spaghetti squash and lentils. Then all you’d have to cook in the am is the eggs and slice up some fresh avocado!
Like I said above, this bowl basically combines all of my favorite foods (avo, eggs, feta) plus the addition of hearty lentils, spaghetti squash and sweet potatoes. This breakfast is pretty killer on the nutrition front if you ask me! The way I divided up the bowls you get about 300 calories, 25 grams of carbs, 16 grams of fat, 20 grams of protein and 9 grams of fiber. Super satisfying if you’re looking for a meal to help get you through til lunch time.
- 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
- Cook the lentils: Rinse lentils in fine mesh strainer. Place in small pot with 1 1/3 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 1/2 cup cooked lentils, 2/3 cup spaghetti squash, and half of the medium sweet potato for one bowl. Top with cooked egg, 1/2 avocado and 2 TBS feta.
- Store the leftovers in fridge if necessary.
*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.
-Nutrition based on directions on my suggestions. Adjust to your dietary needs.
- Serving Size: 1 bowl
- Calories: 584
- Sugar: 24
- Sodium: 369
- Fat: 23
- Saturated Fat: This 6
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 76
- Fiber: 23
- Protein: 18
- Cholesterol: 196mg
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