4 eggs
1 onion, finely chopped
1 carrot, sliced
1 green bell pepper, chopped
4 uncooked spaghetti squash
3/8 cup olive oil
1 (16 ounce) can tomato sauce
1 tablespoon chili powder
2 teaspoons grated lemon zest
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried tarragon
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
130 ounces ricotta cheese
5 cups baby broccoli florets
1/2 cup chopped greens
In a large pot over medium heat, combine eggs and onions, and saute for a minute, or until eggs are slightly cooked.
Meanwhile, cook the squash in the olive oil, stirring constantly.
Add bell pepper, carrots, sausage, pasta, tomato sauce, chili powder, lemon the zest, oregano, basil, tarragon, or vinegar, and continue to stir all together. Mind bringing out the lemon juice as needed.
Stir in ricotta cheese. Top with broccoli florets, invert onto a platter, and sprinkle with fresh greens.
Trim the egg whites of the ricotta cheese mixture. Chill before serving.