Spaghetti squash has to be one of my favourite vegetables.
It looks like any old squash, but bake it and it becomes a much healthier, tasty version of spaghetti. Just like magic.
You just throw your spaghetti squash together with shallots, garlic, and spinach, top with a little old cheddar, and then a poached egg. The egg yolk makes things nice and saucy, and this healthy, tasty meal is ready in about 45 minutes, including the time you spend roasting the squash.
It’s the perfect, healthy, midweek meal!
This recipe makes enough for 2
1 spaghetti squash
splash olive oil
3-4 cloves garlic
4-5 cups baby spinach
1 ounce sharp cheddar
salt and cracked pepper
First, roast your squash. Preheat oven to 400 and line a baking sheet with parchment paper. Slice squash into 2-inch thick rings, scoop out seeds, and place on baking sheet. Roast until squash is soft, about 35-40 minutes, flipping rings halfway through. Let cool, and when it’s cool enough to handle, peel off skin and use your fingers to pull the flesh into strands. Set aside.
In a skillet, heat a splash of olive oil over medium heat. Add shallots and cook until golden, then add garlic. When garlic starts to get fragrant, add spinach. Cook, stirring, until spinach starts to wilt. Grate cheddar over spinach, and then add spaghetti squash. Stir until combined, turn heat to low, and keep warm until your eggs are done.
Poach your eggs – I use this method and it makes perfectly poached eggs every time.
Divide squash and spinach between two bowls, and top each with an egg. Season with salt and pepper, top with a bit more grated cheddar, and break yolk to stir it all together.
Fall is here, so let’s put these tasty squashes to work!