Breakfast · Moroccan · 10 min
Msemmen with Honey and Toasted Walnut Crumb
- Calories
- 104
- Protein
- 3g
- Carbs
- 13g
- Fat
- 4g
Ingredients
- 6.4 g Bulgur, dry, raw
- 5.0 g Nuts, walnuts, glazed
- 66.6 g Squash, winter, spaghetti, raw
- 8.4 g Feta, whole milk, crumbled
Method
- 01Preheat your oven to 400 deg F (200 deg C).
- 02Prepare the spaghetti squash by piercing it with a fork and roasting until tender, about 40 minutes.
- 03Once cool, use a fork to scrape the flesh into delicate ribbons.
- 04In a dry pan, toast the bulgur and chopped walnuts over medium heat until fragrant and slightly darkened, tossing constantly to prevent burning.
- 05Assemble the dish by placing a generous pile of spaghetti squash in a small shallow bowl.
- 06Sprinkle with the crumbled feta, followed by the toasted bulgur-walnut mixture.
- 07The heat from the squash will slightly soften the feta, creating a creamy contrast to the crunch of the toasted grains and nuts.
- 08Serve immediately as a warm, structured breakfast bowl with a delicate balance of textures.
Cook it with the whole plan around it
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