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Huevos Rancheros Inspired Spaghetti Squash
5 from 3 votes

Huevos Rancheros Inspired Spaghetti Squash

Inspired by a popular Mexican breakfast, this Huevos Rancheros Inspired Spaghetti Squash has all of the flavor of the popular Mexican meal with less carbs!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 servings
Course: Breakfast
Cuisine: Mexican

Ingredients

  • 1 spaghetti squash medium
  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 1 diced tomatoes Hunt’s Organic, 14.5 oz can
  • 1/2 teaspoon salt
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon cumin
  • 1/2 tablespoon butter
  • 4 egg
  • cilantro fresh

Instructions

    Cup of Yum
  1. Cut the squash in half lengthwise with a sharp knife. Scrape out the seeds and discard. Place the squash halves cut side up in a microwave safe dish. Add about ½ inch of water to the dish and cover with plastic wrap. Microwave on high until the squash is soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the flesh of the squash.
  2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and cook until they are translucent. Add the Hunt’s Organic Diced Tomatoes. Season with the salt, chili powder, and cumin. Bring to a simmer, then reduce heat and let the mixture simmer for 5-8 minutes.
  3. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet. Cook as desired.
  4. To serve, mix half of the tomato mixture into each of the spaghetti squash halves. Top each half with 2 of the eggs. Sprinkle with fresh cilantro.

Notes

  • *if desired, you can scrape the spaghetti squash into a serving dish and stir all of the tomato mixture in. Top each serving with the fried eggs to serve.