Spaghetti Squash Egg Skillet Recipes
EGGS IN PURGATORY WITH SPAGHETTI SQUASH
Eggs in Purgatory is a simple and super healthy recipe that is crazy delicious. Eggs are nestled into a rich tomato sauce with lots of spaghetti squash then baked to perfection.
Provided by Kristen Stevens
Categories Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- Turn on your oven to 400 degrees. Place the spaghetti squash halves face-down on a baking sheet and pop them into your oven. No need to preheat your oven. Bake for 30 minutes then remove the squash from your oven. Turn the oven temperature down to 350 degrees. When they have cooled slightly, use a fork to remove the squash in spaghetti-like strings. Work from side to side to do this - not top to bottom.
- While the spaghetti squash is roasting, prepare the tomato sauce. Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onion and let it cook until it golden and starting to caramelize, about 10 minutes. Add the garlic and (if using) the anchovies and cook for 1 minute. Add the tomato paste to the pan and cook for 2 minutes, stirring constantly.
- Add the crushed tomatoes to the pan and scrape off any brown bits on the bottom of the pan. Add the balsamic vinegar, honey (if using), and chili flakes and let the sauce cook for at 10 minutes. Generously season to taste with sea salt. Turn the element to low if the spaghetti squash is not yet ready.
- Stir the spaghetti squash into the tomato sauce, reserving a handful to scatter on top. Make 6 wells in the sauce, being careful not to let the bottom of the pan show in any of the wells. Crack an egg into each well then scatter the reserved spaghetti squash around the pan.
- Put the pan into your oven and let it cook for 5 minutes. If the whites have not set, leave them in for another minute. Watch them closely as it is very easy to overcook them. It is better to have soft set egg whites to mix into the sauce rather than over cooked yolks.
Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 235 kcal, Carbohydrate 28 g, Protein 11 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 187 mg, Sodium 322 mg, Fiber 6 g, Sugar 15 g, UnsaturatedFat 7 g
SKILLET SPAGHETTI SQUASH
I make this often with my overload of garden spaghetti squash, my family loves this with fresh grated Parmesan cheese sprinkled on top, I also like to add in some crushed red chili flakes --- prep time does not include roasting the squash.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Using a fork remove all the stringy pulp from the roasted spaghetti squash and place in a bowl.
- Heat olive oil in a large skillet over medium-high heat; add in onion and saute for about 5 minutes or until tender.
- Add in garlic and cook stirring for 1 minute.
- Add in the squash pulp, seasoned salt and cook for about 5 minutes stirring, tossing with a spoon while cooking.
- Season with fresh ground black pepper to taste.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 87.3, Fat 7.2, SaturatedFat 1, Sodium 12.3, Carbohydrate 6.2, Fiber 0.2, Sugar 0.5, Protein 0.7
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