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Italian Spaghetti Casserole
Try an Italian Ketogenic breakfast today!
Preparation time: 10 minutes Cooking time: 55 minutes Servings: 4
Ingredients:
4 tablespoons ghee
1 squash, halved
Salt and black pepper to the taste
½ cup tomatoes, chopped
2 garlic cloves, minced
1 cup yellow onion, chopped
½ teaspoon Italian seasoning
3 ounces Italian salami, chopped
½ cup kalamata olives, chopped
4 eggs
A handful parsley, chopped
Directions:
1. Place squash halves on a lined baking sheet, season with salt
and pepper, spread 1 tablespoon ghee over them, introduce in
the oven at 400 degrees F and bake for 45 minutes.
2. Meanwhile, heat up a pan with the rest of the ghee over
medium heat, add garlic, onions, salt and pepper, stir and cook
for a couple of minutes.
3. Add salami and tomatoes, stir and cook for 10 minutes.
4. Add olives, stir and cook for a few minutes more.
5. Take squash halves out of the oven, scrape flesh with a fork
and add over salami mix into the pan.
6. Stir, make 4 holes in the mix, crack an egg in each, season with
salt and pepper, introduce pan in the oven at 400 degrees F and
bake until eggs are done.
7. Sprinkle parsley on top and serve.
Enjoy!
Nutrition: calories 333, fat 23, fiber 4, carbs 12, protein 15
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