One of my tasks for the next 1001 days is to try a new recipe at least once a week. On Saturday night, I made spaghetti squash for the first time, and I was really surprised at how much I enjoyed it. However, because Saturday was technically before my project began, I created the following recipe for breakfast on Sunday, using leftovers from Saturday’s dinner.
Ingredients:
1 t butter
1 clove of garlic, minced
Leftover spaghetti squash (I used about 3/4 to 1 cup of squash)
1 egg
6 T. egg whites from the carton (can use another egg instead, but the whites make it lighter)
Freshly grated Parmigiano Reggiano cheese
Salt and pepper to taste
Directions:
1. Over medium heat, melt butter in a frying pan.
2. Add minced garlic and spaghetti squash, and cook for about 5 minutes (until it is heated through).
3. Stir in the egg and egg whites, and proceed to scramble.
4. Add the cheese, salt and pepper while the eggs cook.
5. Enjoy!
