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Author Notes: As the week runs out before the farmer's market, we are left with only the most hardy vegetables, leftover bread and eggs. —JessK
- 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
- Preheat oven to 425. Cover a baking sheet with aluminum foil.
- 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.
- 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.
- 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.
- 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.
- Toss with sauteed vegetables and a splash of olive oil.
- Toast the whole wheat bread and give it a whirl in the food processor. You want to break it into bread crumb sized pieces.
- Fry eggs in a tab of butter.
- Place spaghetti squash and veggies on a plate. Sprinkle breadcrumbs and Parmesan on top. Gently place a fried egg on top of each plate.