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Fueled Friday: Squash Breakfast Hash

Butternut squash noodle hash has been my go-to brunch the last few weeks. I cannot get enough of it, and I knew I had to share! The spiraled noodles add something new and fun to a breakfast egg hash. Plus it’s quicker! You can make this one-pan breakfast in around 20 minutes, and you don’t have to wait for the butternut squash to bake.
  • 1 tablespoon favorite oil
  • 1 small butternut squash, spiraled 
  • 1-2 cups chopped kale or spinach 
  • 1/2 cup broccoli
  • 1/4 cup roasted red bell peppers 
  • 1/2 avocado 
  • ¼ teaspoon ground ginger
  • ½ teaspoon onion powder
  • ⅛-1/4 Teaspoon crushed red pepper
  • Salt and pepper
  • 1 tbsp coconut aminos
  • 1-2 organic eggs
  • Optional garnishes: fresh dill and teriyaki sauce
    1. Heat your oven to 400 degrees, and heat a cast iron pan over medium heat.
    2. Melt the ghee in the pan, and add the squash noodles and kale.
    3. Season the vegetables with the ginger. onion, red pepper. Sprinkle in a dash of salt and pepper and stir.
    4. Cook for about 5 minutes, stirring occasionally.
    5. Toss in the coconut aminos, cover with a lid and cook for an additional 1-2 minutes, until the noodles are softened.
    6. Flatten the noodles into the pan with the back of a spatula and make 4 wells with a spoon. Crack the eggs into the wells and transfer the pan to the oven.
    7. Bake for 6-8 minutes, until the egg whites are set.

    Recipe courtesy of Jason Gandzjuk of the Specialized Exercise Coaching. Visit him on Instagram @specialized_exercise_coaching for more recipe ideas or reach out to him for healthy coaching, pantry makeovers, and more online at



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