Spaghetti Squash with Chunky Tomato Sauce and Egg
I have a love/hate relationship with spaghetti squash. I seriously get a twitch any time someone says “It’s just like pasta!” As an Italian carb lover, I’m here to tell you – it DOESN’T taste like pasta! Sorry, folks. That being said, it can certainly be delicious and it is definitely super healthy.
This recipe happened as a happy accident. I like spaghetti squash with different textures and flavors, so I thought a chunky tomato sauce would be better than a super smooth one… but it still needed something else. I saw eggs in my fridge, and since I’ve cooked with tomatoes and eggs before, I had a feeling it would be good. And now it’s on Lake Shore Lady! Successful recipe testing, baby!
1 small spaghetti squash
coconut oil/olive oil
1 can chunky tomatoes
1 large clove of garlic
salt and pepper
red pepper flakes
1 tbsp olive oil
2 tbsp chopped parsley
Preheat the oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds.
Brush the flesh with coconut oil and place in a pan cut side up. You can definitely use olive oil for this, I just like the flavor combo of the squash and the coconut oil. Also, if the bottom of the squash sticks or burns, just add a little bit of water to the pan. Roast until fork tender, about 50 minutes.
While that is cooking, roughly chop the onion and saute in olive oil until translucent. Add the garlic and cook for a minute or two before adding the chunky tomatoes, as well. Season with salt, pepper and red pepper flakes, if you like a little spice.
Once the squash is done, let it cool! When you can handle it, scrape the flesh with a fork until the each half is full of “spaghetti.”
At this point, you can transfer it to a bowl, but I liked the way it looked as is!
Spoon the tomato sauce on top.
And then fry up an egg and throw that on there, too 🙂
It’s okay if you don’t have parsley on hand, but I think it adds the perfect amount of freshness. Plus, the color is SO pretty.
You can also season it with a little bit more salt or sprinkle parmesan cheese on top.
Don’t runny yolks make the BEST food photos? Drooool.
And then you have a yolk-y, spaghetti-y, tomato-y little bowl of super healthy goodness. It’s not a plate of pasta, but it’s still pretty awesome.
April 9, 2015 @ 3:54 am
I completely agree. What's wrong with vegetables tasting like vegetables anyway? This looks so tasty and your pictures are beautiful!!
April 9, 2015 @ 2:21 am
You're killing me with these amazing recipes! This looks so delicious! XO
April 9, 2015 @ 1:34 pm
April 9, 2015 @ 1:35 pm
Haha 100%! Thanks for stopping by LSL!!
Hollie @ Fancykins
April 10, 2015 @ 7:48 pm
I'm new to the spaghetti squash scene, but you better believe I'm going to try something like this. Especially because of that egg on top! YUM.
April 14, 2015 @ 1:50 am
Yum! This looks so delicious and filling. I'm loving the egg and squash combination. I've never had it before but it sounds amazing!
April 16, 2015 @ 4:41 pm
I love spaghetti squash, but I had never thought of adding an egg. Great idea girl!