Ramble, ramble, ramble. Blah, blah, blah. Make this. Eat it. It’s friggin’ delicious, healthy and incredibly easy to make.
Baked spaghetti squash egg nest
1 spaghetti squash
Olive oil or cooking spray.
5-6 oz. chopped mushrooms,
1 c. spinach
1 c. shredded basil
1 jar unsweetened tomato sauce (check labels for added sugars)
S & P
Preheat oven to 375F. Using a large chef’s knife, cut the spaghetti squash in half lengthwise. Rub with olive oil, S & P and place face down on a rectangle casserole dish. Bake for 45 minutes, checking with a fork to see if it is tender. If the fork pierces the skin easily, it’s done. Remove from oven and turn face up and allow to cool enough to handle. Increase heat to 400F.
Place a colander in the sink and line with cheese cloth or mesh produce bag. Using a spoon, scrape out the spaghetti from the squash of the skin into the lined colander. Grab the sides of the cheese cloth or mesh bag and squeeze out exceess water. (Don’t skip this step, it’s what keeps the squash from getting mushy!)
Wash your casserole dish used from roasting the squash to make sure that no leftover bits burn when you reuse it.
Coat or spray entire casserole dish with olive oil. Toss in spaghetti squash, mushrooms, spinach, basil and tomato sauce and stir to combine.
With the back of a spoon, create 6 deep wells in the spaghetti and crack an egg into each one. Place on the middle rack and bake for 25 minutes, or until egg whites set.