Today’s lunch was Spaghetti Squash Shakshuka. It does take time in the oven, but with minimal hands on time it’s a great option for me when I’m busy with the twins. I let it bake while I feed/change/play with them. Then devour when it’s ready. 

I was starving after today’s run, so I basically opened the oven every 2 minutes to see if the eggs were set. There is actual truth to the saying “a watched pot (or in this case an egg!) never boils”. 

Shakshuka Spaghetti Squash

Serves 2

1 Spaghetti Squash

Olive Oil

Salt & Pepper 

2 eggs 

2 cups Marinara

Parmesan Cheese 

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.

Cut the squash in half lengthwise from and remove the guts and seeds. Drizzle with olive oil and season with salt and pepper, to taste.

Place squash, cut side down onto the prepared baking sheet and bake in oven until tender, about 35-45 minutes.

Remove from oven and let rest until cool slightly. Using a fork, scrape the flesh to into a medium sized bowl. Reserve the shells on the baking sheet. 

Add marinara to the strands/flesh and stir combine. Divide evenly and pour back into the squash shells. Using the back of a spoon create a divot in the filling and crack and an egg into each. 

Return the sheet to the oven and bake for 20-30 minutes until the egg is just set. The whites should be white (duh) and the yolks should wiggly slightly when polked. 

Remove from oven, sprinkle with Parmesan. Let cool as long as you can resist, then enjoy!