I couldn't think of anything clever to call this but it's my new FAVORITE thing to have for breakfast. Like I seriously crave this. And, the BIG bonus is, it's not a lot of calories and it's filling!!
It starts with spaghetti squash that you've made and have waiting patiently in the fridge to eat at a later time. Spaghetti squash is my new "go to" vegi because I'm trying to eat less pasta and potatoes. Depending on the pasta recipe, I not only don't mind the squash, I like it. But, I'm not trying to fool myself that it's pasta.
I also apologize that I don't have complete step by step photos. But you guys have been cooking with me long enough to figure this out right?
So to start this party, put about a 3/4 C spaghetti squash into a non stick frying pan with 1 Tablespoon chopped onion over medium heat. Sprinkle with salt and pepper and you can do a spray of two of spray butter if you wish. You can also throw in some leftover meat (in this case a couple pieces of ham) and chopped peppers. Stir it around until it's hot, about 2 minutes. Add a handful of spinach and a couple drops of olive oil OR a few drops of hot pepper oil (you can get that in the Asian Aisle and it adds some nice zing but be careful, it's pretty hot)
Cook until spinach is wilted. Put on a plate.