Spaghetti Squash with Farm Fresh Veggies and Egg

By • September 15, 2009 1 Comments

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Spaghetti Squash with Farm Fresh Veggies and Egg

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


Serves 2-3

  • 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.

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