LOSE IT-04.2019

50 LOSE IT! VOLUME 30

FOOD FOOD EDITOR: JUSTINE KIGGEN • PHOTOGRAPHS: LIZA VAN DEVENTER

KEEP ON TRACK per serving

FAT 38G CARBS 10G PROTEIN 20G

ON THE MENU

• Breakfast spaghetti squash


• Rustic tomato sauce

2 spaghetti squash, halved

2 tbsp coconut oil

Himalayan salt and black pepper

FOR THE FILLING

80g feta cheese, crumbled

120g cream cheese

2 tbsp extra-virgin olive oil

4 plum tomatoes, lightly grilled

150g streaky bacon, cooked

until crispy

4 eggs, poached

herbs to garnish

BREAKFAST

SPAGHETTI SQUASH

SERVES 4

STEP ONE

STEP TWO

Preheat the oven to 180°C.

Remove the seeds from the

halved spaghetti squash.

Place the halved squash

onto a lined baking tray,

drizzle with coconut oil

and season. Bake for

45 minutes to 1 hour,

or until soft.

STEP THREE

Place the feta into a food

processor with the cream

cheese and olive oil and

blitz until smooth.

With a fork, scrape the

squash flesh to form

spaghetti-like strands.

STEP FOUR

To serve: Divide the

tomatoes and bacon

between the 4 halves, top

with a poached egg and

some of the whipped feta

cheese. Garnish with herbs.