Lentil Spaghetti Squash Breakfast Bowl

Course: Breakfast

Servings:

Calories: 584kcal

Author: Ashley

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.

Print Recipe

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 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.

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.

-Nutrition based on directions on my suggestions. Adjust to your dietary needs.

Nutrition