What's for Breakfast?

Fruits and veggies are the name of the game around here for every meal.  Breakfast is one time I like to have something a little sweet.  Here is an idea for using leftover spaghetti squash that meets the bill.

Here are the main ingredients:  onion, a Granny Smith apple, spaghetti squash, and canola oil.

Dice about 1 to 1 1/2 tablespoons of onion.  Cut apple in half, cover one half in plastic wrap and put in the refrigerator for later munching.  Peel, core, and chop the remaining half.

Heat a little canola oil in a small skillet.  Add onion and cook until just starting to become translucent.

Add apple to the skillet and cook until tender-crisp.

Toss in a few golden raisins

Add approximately 1/3 to 1/2 cup of cooked spaghetti squash.

Drizzle with some maple syrup and sprinkle on some cinnamon.

Stir well.  Cover and cook just a few minutes until everything is hot.

I served this with a poached egg and some leftover green beans that I had seasoned with onion powder and garlic powder.  A little sweet and a little savory--a nice way to start the day.

Spaghetti Squash with Apples and Onions

1 to 1 1/2 tablespoons onion, diced
1/2 Granny Smith apple--peeled, cored, and chopped
A few golden raisins
1/3 to 1/2 cup cooked spaghetti squash
Canola oil
Maple syrup
Cinnamon


Heat canola oil in a small skillet.  Add onion and cooked just until it starts to become translucent.  Add apple and cook until tender crisp.  Add raisins and spaghetti squash.  Drizzle with some maple syrup and sprinkle with some cinnamon.  Stir to mix.  Cover and cook for just a few minutes until everything is hot.