Spaghetti Squash and Eggs with Cheese

A hearty and flavorful way to use leftover spaghetti squash for breakfast, lunch, or dinner.

olive oil cooking spray
1 small-medium spaghetti squash (depending on how hungry you are)
2 large eggs (organic and cage-free, if possible)
1 slice vegan Daiya cheddar cheese (or regular cheddar if not vegan)
black pepper, to taste
fine sea salt, to taste
sriracha sauce or ketchup

View the full recipe at Clean Eating Veggie Girl →