Beef Enchilada topped with an Egg over Spaghetti Squash
13.6g
Net Carbs
31.5g
Protein
28.6g
Fat
1.1g
Fiber
441
Calories
Ingredients:
- 2 1/2 pounds spaghetti squash
- 1 tablespoon olive oil
- 1 medium onion (110g), diced
- 2 cloves fresh garlic
- 2 pounds 85% lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 4 ounces canned green chili peppers
- 1 cup La Victoria enchilada sauce
- 3/4 cup shredded Cheddar cheese
- 8 large eggs
Directions:
- Cut squash in half lengthwise, scrape out the seeds and place both halves face side down on a plate with 2 tbsp water. Place in the microwave and cook 10 minutes on high until tender (alternatively, place cut side down on a rimmed baking sheet and bake at 400°F and bake until tender; about 40 minutes).
- While squash cooks, in a skillet over medium heat, sauté onion with a pinch of salt and black pepper until fragrant and translucent; about 5 minutes. Add the minced garlic during the last minute. Then add in the ground beef, breaking it up as it is being cooked. Season it while it cooks with 1 tbsp chili powder, 1 tsp salt and 1/2 tsp black pepper, and cinnamon.
- Once the beef is browned add the green chilies and enchilada sauce and continue to heat through until it begins to bubble. Set temperature to low.
- Using a fork, scrape the spaghetti squash from the shells onto 6 serving plates. Top with hot beef mixture, then 2 tbsp cheese.
- In a small frying pan fry the eggs in a little oil, flipping once. Place over easy egg on top of the cheese for each plate. Enjoy immediately.
