ever wonder what to do with all that leftover spaghetti squash from dinner? turn it into a delicious, filling, lo-cal breakfast!
spaghetti squash goat yogurt pumpkin bowl
• 1 cup roasted spaghetti squash
• 1/2 cup goat’s milk yogurt (I use Capretta Non Fat)
• 1/4 cup canned organic pumpkin purée
garnish with *1/2 teaspoon maca root powder, *juice of half a freshly squeezed lime, *a sprinkle of cinnamon and *1 packet of stevia in the raw.
this fall breakfast is the perfect blend of sweet and tangy.
• nutrition facts •
9 g protein
24 g carbs
4 g fiber
9 g sugar
1 g fat
*loaded with vitamin A!