• 1/2 spaghetti squash, seeds removed
  • 1 tbsp coconut oil
  • 1/2 sweet onion, diced
  • 1 cup baby spinach
  • 1 cup cooked quinoa
  • 4 eggs, whisked


  1. Heat oven to 300°F. Place squash cut-side down on a baking sheet. Bake for 20 to 25 minutes.
  2. While squash is cooking, heat coconut oil in a large sauté pan over medium heat. Add onion and cook until translucent. Add spinach and cook for 2 minutes. Remove from heat and let cool.
  3. Remove squash from oven. Remove squash threads and place in a bowl. Add spinach mixture and quinoa and mix together. Pour in egg mixture and stir to combine.
  4. Transfer mixture to a shallow baking pan, spreading it evenly. Bake for 45 minutes.
  5. Remove from oven. Let cool and slice into 2 pieces.
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