Prepare to be amazed by this spaghetti squash shashuka! Don’t know what shashuka is? It’s ok, because I didn’t either until I saw it popping up on restaurant menus left and right and sounded like something I would like! Shashuka is a traditional Israeli baked egg dish with peppers and onions. I omitted both in this case, but added spinach, and made it into a big ole’ spaghetti squash boat!
If you know me you know two of my main food groups are types of squashes and eggs. If I’m not having eggs for breakfast you better believe I’m eating them in a unique way for dinner! What I especially like about this recipe to is that it opened my eyes to the beauty of microwaving squash. Maybe on not on the “boat” with doing that, and perhaps microwaving is the only cooking method you use when making squash, but I usually always bake it. Poke as many holes in it as you wish, microwave for ten minutes and you will have yourself very intact, highly edible squash noodles!
You can really get creative here in terms of veggies you want to add to the mix. I opted for spinach for some extra vitamin C, and fiber. An easy time saver here is using jar marinara or tomato sauce. I like using Rao’s (you can read just why I think it’s so good here!) garlic marinara sauce and that paired perfecting with the spicy cumin and chili power to give this baked squash boat a little kick.
This spaghetti squash shashuka makes a great weeknight dinner and is lower in carbs than than this same version would be if made with regular spaghetti. Compared to spaghetti, spaghetti squash has less than 10 grams of carbohydrate per serving, whereas pasta has almost 40! Not to mention the extra vitamins, minerals and fiber you’re getting from these golden strands of goodness! Twirl them on a fork just like pasta, and I promise you will barely taste the difference!
Shakshuka, a traditional Israeli breakfast food, in a skillet of spiced tomatoes, peppers, and baked eggs. My version swaps the skillet for a spaghetti squash! This shashuka becomes more of a pasta dish, but I promise the baked eggs are everything!
Preheat oven for 425°F. Using a fork, poke the spaghetti squash several times all over. Microwave for 10 minutes on high, flipping half way through the cook time. Cut squash in half and remove seeds with a spoon. Using a fork, gently scrape the spaghetti out of the squash.
In a medium skillet over medium heat, add oil, tomatoes, and spinach. Cook on low heat until slightly softened, about 5 minutes. Add garlic. Sauté 1 minute. Add cumin, chili powder, salt, and pepper, and let simmer 7 minutes.
Using a spoon or spatula, fully mix the marinara sauce in with the squash strands. Add the spinach and tomato mixture. Make a divot in the center of each boat and crack an egg into the divot.
Line a baking dish with aluminum foil and place the squash half into it. Bake 13 minutes. Remove from oven, sprinkle with cheese, and broil for 3 minutes. Top with cilantro, and enjoy!
Egg cooking times may very depending on ovens. I had to keep a close watch for the moment my egg whites began to set. This can take some time! If after 13 minutes yours are not done yet pop the dish back in the oven and watch it until they are just about there.