This dish is super easy to make but just a little time consuming due to cooking times but don’t let that scare you away. It makes a beautiful Sunday evening meatless meal, especially in the fall when the squash are in season and at their best. I was able to pick up a lovely lemon yellow spaghetti squash this weekend at my local market and the flesh was thick and very tasty. I also put aside some of the seeds to dry out so I can plant them in the spring. Considering that the meal is cooked and served in its own bowl clean up is a cinch.

Spaghetti or Winter squash has many health benefits such as:

  • a wide range of vitamins and minerals
  • low in fat, calories and carbs
  • High fibre
  • Aids weight loss
  • Reduces risk of cardiovascular disease
  • Lowers cholesterol
  • Helps regulate blood sugar

13.6g net carbs, 19.3g protein and 15 Weight Watchers points per prepared half.

Egg and Avocado Spaghetti Squash Bowls Recipe

By kimmy Published: October 2, 2015

  • Yield: 2 Servings
  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 1 hr 20 mins

Calories: 548 | Fat: 43.8g | Protein: 19.4g | Carbs: 22.7g | Fibre: 9.1g | WW Points: 15



  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise and scoop the seeds out.
  3. Place cut side down on a baking sheet lined with parchment paper and bake for 40 minutes.
  4. Remove from the oven and let cool for about 15 minutes.
  5. Increase oven temperature to 425 degrees.
  6. In the mean time heat oil in a small frying pan and saute the onion and garlic till translucent but not brown.
  7. Using a fork, separate spaghetti squash into strands leaving them inside the shells.
  8. Add 3 tbsp of salsa and half the parmesan to each half and mix gently with a fork.
  9. Top with 1/2 avocado and break 1 egg on top of each shell.
  10. Sprinkle the cheddar cheese evenly over each half and bake for 20 - 22 minutes or until the egg whites appear to be set.