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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash
- 2 Tbsp. extra-virgin olive oil (+ additional for drizzling –)
- kosher salt (/pepper)
- 8 oz. baby bella mushrooms (– quartered)
- 2 leeks (– sliced)
- 5 large eggs
- 1 cup heavy whipping cream
- 1 cup Edam cheese (grated, *, see notes)
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Directions
- Preheat oven to 400 degrees.
- Cut squash in half vertically. Scoop out and discard seeds. Light drizzle squash halves with olive oil and season with salt and pepper.
- Place squash halves onto a rimmed baking sheet lined with parchment paper (or silicone mat). Bake for 30 minutes OR until squash is fork tender. Allow to cool enough to handle.
NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol345mg115% |
| Sodium380mg16% |
| Potassium830mg24% |
| Protein15g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber1g4% |
| Sugars4g |
| Vitamin A40% |
| Vitamin C20% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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