Spaghetti Squash Pasta


  • 1/2 spaghetti squash, that was cut lengthwise
  • 1 small head of broccoli, chopped into small florets
  • 1 Tbsp. coconut oil
  • 1/4 onion, chopped
  • handful of spinach
  • 2 egg yolks
  • 1 clove garlic
  • 1/2 cup of tomato sauce
  • Sea salt, pepper, seasonings to taste


  1. Preheat oven to 350 degrees
  2. Remove and discard (or keep for later to bake) the seeds in the spaghetti squash
  3. Put 1/2 squash on a baking sheet, coating the rim in a small amount of olive oil
  4. Cook squash for 30 minutes
  5. In a medium pot, boil a cup or two of water. Putting a steamer pot on top, add the broccoli in the upper steamer section. Let it cook for about 10 minutes.
  6. In a skillet, add coconut oil and onions and cook for about 10 minutes until golden brown
  7. Add spinach and let them only wilt slightly
  8. In a small bowl, whisk together the egg yolks
  9. Mince the clove of garlic and set aside.
  10. Add the egg yolks to the skillet and keep mixing until they are cooked through and evenly distributed
  11. Once squash is done cooking, take it out of the oven and let it cool for a minute or two. Then scrape out the inner stands with a fork and add that to the skillet
  12. Add the tomato sauce and optional seasonings and let it cook until warm.
  13. Remove from heat and serve, either back in the shell of the squash or in a bowl.
  14. Sprinkle the minced garlic on top.
  15. Enjoy!

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