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
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Ingredients
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1
large spaghetti squash
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1 tablespoon
olive oil
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1/2
onion
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2 teaspoons
garlic (about 2 cloves)
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1
red bell pepper
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1
heirloom tomato
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2
slices whole wheat bread
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1 splash
olive oil
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1 teaspoon
butter
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2
organic, free range eggs
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2 handfuls
grated parmesan cheese
Directions
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Preheat oven to 425. Cover a baking sheet with aluminum foil.
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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.
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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.
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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.
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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.
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Toss with sauteed vegetables and a splash of olive oil.
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Toast the whole wheat bread and give it a whirl in the food processor. You want to break it into bread crumb sized pieces.
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Fry eggs in a tab of butter.
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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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