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Breakfast Spaghetti Squash Egg Nests
AVOCADO PESTO9Ingredients
30Minutes
380Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 cups spaghetti squash (cooked, about 1/2 of a baked spaghetti squash)
- 3 cloves garlic (minced)
- 4 green onions (diced)
- 1/2 egg
- 1 Tbsp. fresh basil (finely chopped)
- 1 tsp. sea salt
- 2 Tbsp. almond flour (depending on the wateriness of the squash)
- 4 eggs (1 per nest)
- 2 Tbsp. oil
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol475mg158% |
| Sodium1370mg57% |
| Potassium410mg12% |
| Protein18g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A20% |
| Vitamin C15% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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