Egg and Spaghetti Squash Breakfast Sandwich

The first time we used spaghetti squash for dinner, my husband created this yummy breakfast with the leftovers. Now, I intentionally buy the biggest squash I can find so we have extra for the week's breakfasts. It's a great flavor combination and fills me up until lunch. Give it a try!

Ingredients
2 eggs
1/4 small onion, sliced thin (can substitute dried onion flakes or powder)
1 cup cooked spaghetti squash
1/4 small onion, sliced thin
coconut oil
sea salt
freshly ground pepper
hot sauce (optional)
snipped fresh chives (optional)

Preparation

1. In a large skillet, warm about 1 Tbsp coconut oil. Add onion and saute for 2-3 minutes. Add spaghetti squash and combine with onion. Form into a patty by compacting the vegetables into a disk shape. Season with salt and pepper. Cook over medium heat for 2-3 minutes, then turn the patty and cook the other side for an additional 2-3 minutes.
2. After turning the squash, break the eggs into the same skillet. Turn eggs when the yolk is still soft. When egg is done to your liking, place one egg on the bottom of the plate, top it with the squash patty, and then add the second egg on top. 
3. Top with chives and hot sauce, if desired.
   NOTE: I used the term "sandwich" loosely here. This meal is best eaten with a fork!