Spaghetti Squash Breakfast Risotto
Metabolic Reset Recipe- Carbohydrates: 5 grams; Protein: 1 portion
For the risotto:
  1. Peel and cube the spaghetti squash. Pulse the squash in a food processor until rice-like, then set aside. Measure squash after it has been processed.
  2. Heat the olive oil in a small/medium pot over medium heat. Once the oil is shimmering, add the garlic and cook until fragrant, about 30 seconds. Add the squash-rice, season with salt and pepper, and stir. Cook for 2 minutes to heat through, then add the broth. Reduce the heat to low and bring to a simmer. Cook for 10-15 minutes, or until broth fully reduces.
  3. Remove the pot from the heat, and fold in the cheeses.
  4. Once the risotto is almost done, poach or fry the egg in a non-stick pan.
  5. Spoon the risotto into a bowl, top with the egg and garnish with parsley. Serve hot.