A delicious alternative to pasta, my Spaghetti Squash sautéed Zucchini topped with a Fried Egg ....it’s easy to make, low in calories, filling, contains lots of nutrients and the best part it’s vegetarian!
🔸Preheat the oven to 375 degrees.
🔸Start by cutting the squash in half lengthwise, scoop the seeds and stringy pulp out of the center.
🔸In a large cookie sheet lined with parchment paper place the squash half’s facing up, I like to season my squash before roasting it because it adds so many wonderful flavors to it
🔸Drizzle 1 tablespoon of the olive oil in each halve of the squash and season with all of the seasonings. Then flip the squash cavities down to roast, this will keep them moist.
🔸Roast for 30 to 35 minutes.
🔸Flip the spaghetti squash facing up and let rest and cool slightly for 5 - 10 minutes.
🔸Meanwhile use a large skillet on medium heat, add olive oil, onion, garlic and sauté for a few minutes. Then add the zucchini, orange pepper, salt, fresh ground pepper and parsley and sauté for 3 minutes occasionally stirring, set aside and keep warm on the stove until ready to assemble.
🔸 Then using a fork, scrape the inside of the squash from one end to the other to create long strands, transfer to a bowl and gently toss to incorporate all of the seasonings throughout. (Add the extra oil and seasoning from the parchment paper)
🔸In a large pan add 2-3 tablespoons oil or butter and heat to medium low heat, break the eggs, cover with a lid and cook for 3 to 4 minutes until the whites are cooked through.
🔸To plate, place the spaghetti squash strands on the plate first, add the sautéed vegetables and then slide the sunny side egg on top. Add salt and fresh pepper on top and enjoy! Sometimes I like topping it with 2 eggs depending on how hungry I am and if you don’t like eggs you can grate some fresh Parmesan cheese over the vegetables
Ingredients
Directions
🔸Preheat the oven to 375 degrees.
🔸Start by cutting the squash in half lengthwise, scoop the seeds and stringy pulp out of the center.
🔸In a large cookie sheet lined with parchment paper place the squash half’s facing up, I like to season my squash before roasting it because it adds so many wonderful flavors to it
🔸Drizzle 1 tablespoon of the olive oil in each halve of the squash and season with all of the seasonings. Then flip the squash cavities down to roast, this will keep them moist.
🔸Roast for 30 to 35 minutes.
🔸Flip the spaghetti squash facing up and let rest and cool slightly for 5 - 10 minutes.
🔸Meanwhile use a large skillet on medium heat, add olive oil, onion, garlic and sauté for a few minutes. Then add the zucchini, orange pepper, salt, fresh ground pepper and parsley and sauté for 3 minutes occasionally stirring, set aside and keep warm on the stove until ready to assemble.
🔸 Then using a fork, scrape the inside of the squash from one end to the other to create long strands, transfer to a bowl and gently toss to incorporate all of the seasonings throughout. (Add the extra oil and seasoning from the parchment paper)
🔸In a large pan add 2-3 tablespoons oil or butter and heat to medium low heat, break the eggs, cover with a lid and cook for 3 to 4 minutes until the whites are cooked through.
🔸To plate, place the spaghetti squash strands on the plate first, add the sautéed vegetables and then slide the sunny side egg on top. Add salt and fresh pepper on top and enjoy! Sometimes I like topping it with 2 eggs depending on how hungry I am and if you don’t like eggs you can grate some fresh Parmesan cheese over the vegetables