Lentil Spaghetti Squash Breakfast Bowl

4 from 1 reviews


  • 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


  1. 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.
  2. 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.
  3. 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.