Spaghetti Squash Pasta with a Poached Egg

Cooler weather calls for comfort food 🍝 and this one is completely guilt free so fell freee to serve yourself seconds and thirds, here’s the recipe:

Ingredients:
1 spaghetti squash, halved and seeded
2 tbsp avocado oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
8 asparagus
1 cup tomato sauce
1 tsp dried basil
1 egg
1/4 cup cilantro

Preparation:
1. Preheat the oven to 350 degrees.
2. Season the cut sides of the squash with salt, pepper and garlic.
3. Place, cut side down, in the dish and cover tightly with foil.
4. Bake until the squash is tender, about 1 hour.
5. Transfer to a work surface, cut side up; let cool slightly. And use a fork to scrape out the flesh, separating it into long strands.
6. Slice the asparagus into long strands, cutting longwise in half.
7. Transfer the spaghetti squash to a large skillet adding the asparagus strands and the tomato sauce and seasoning to taste, toss to coat.
8. In a separate bowl prepare the egg- my preference is poached, but it could be sunny side up as well!
9. Serve spaghetti squash in bowls, top with egg and cilantro and enjoy!