Spaghetti Squash With Farm Fresh Veggies And Egg Recipe

Name: Spaghetti Squash With Farm Fresh Veggies And Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large spaghetti squash; 1 tablespoon olive oil; 1/2 onion; 2 teaspoons garlic (about 2 cloves); 1 red bell pepper; 1 heirloom tomato; 2 slices whole wheat bread; 1 splash olive oil; 1 teaspoon butter; 2 organic, free range eggs; 2 handfuls grated parmesan cheese

Servings: persons

1 large spaghetti squash
1 tablespoon olive oil
1/2 onion
2 teaspoons garlic (about 2 cloves)
1 red bell pepper
1 heirloom tomato
2 slices whole wheat bread
1 splash olive oil
1 teaspoon butter
2 organic, free range eggs
2 handfuls grated parmesan cheese

1
Preheat oven to 425. Cover a baking sheet with aluminum foil.
2
Cut the spaghetti squash in half and scrape out the seeds. Sprinkle with salt, pepper and nutmeg. Drizzle olive oil over the top of each half.
3
Bake squash in the 425 degree oven for about an hour. You should be able to stick your fork into it when it is done.
4
Meanwhile, toss the tablespoon of oil in a hot pan and saute the chopped red bell pepper, chopped onions and minced garlic. Once cooked as desired, turn off the heat and throw the diced tomato on top.
5
When the squash is finished baking, use a towel to hold it (or let it cool if you are patient enough) and scrap out the insides with a fork. They will look exactly like little pieces of spaghetti.
6
Toss with sauteed vegetables and a splash of olive oil.
7
Toast the whole wheat bread and give it a whirl in the food processor. You want to break it into bread crumb sized pieces.
8
Fry eggs in a tab of butter.
9
Place spaghetti squash and veggies on a plate. Sprinkle breadcrumbs and Parmesan on top. Gently place a fried egg on top of each plate.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large spaghetti squash, 1 tablespoon olive oil, 1/2 onion, 2 teaspoons garlic (about 2 cloves), and more.

Yes, Spaghetti Squash With Farm Fresh Veggies And Egg falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash With Farm Fresh Veggies And Egg

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