1. Preheat oven to 350ºF.
2. Using a sharp knife, cut open spaghetti squash and remove the seeds. Drizzle with oil and season with salt and pepper. Place, skin side up, on a baking sheet, and bake for 35–45 minutes. The spaghetti squash is ready when you can press on it and it feels soft. Let cool.
3. When squash is cool enough to handle, use a fork to pull out the spaghetti-like strands and place in a bowl. Be careful not to pierce the skin of the flesh.
4. In a bowl, combine garbanzo beans, red pepper, red onion, and cucumbers. Add garlic, salt, pepper, and spaghetti squash strands. Combine feta cheese with basil and add to the vegetables. Divide mixture between the two spaghetti bowls.
5. Prepare eggs sunny-side up style and place on top of salads. Drizzle with sriracha sauce and garnish with parsley.
2 Servings
1 Hour
Allergens
