Spaghetti Squash Bread (High-Protein: for High-Altitude Runners)

Recipe is for 12 Spaghetti Squash Bread Loaves, at sea-level:

24 cups spaghetti squash, organic, heirloom

6 cups organic brown rice protein powder

6 cups organic pea protein powder

6 cups organic egg whites

24 organic, large eggs, fresh, heritage, beaten up

Directions:

Blend or mix all ingredients together at high speed, until it's creamy-textured. Use hazelnut oil and grapeseed oil-misted, silicone, medium-sized loaf pans. Sprinkle the tops with organic chia seeds. Put them on a cookie sheet. Bake in the oven for approximately 30 minutes, at 350°F, center rack, preheated.

This will help, as an economical, high-protein snack, for toddlers, children or pregnant mothers, with adjusting to 7,500 feet above sea level. It's also good for pregnant women in the military. You can make it ahead of time, thickly-slice it and freeze it in double, freezer Ziploc bags, once a month, to save time. Turn it into a turkey bacon, lettuce and tomato sandwich/BLT.

***Brown rice protein powder bakes well, but is low in the amino acid lysine, so it's combined with lysine-rich, pea protein powder and eggs here.***