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Paleo Spaghetti Squash Shakshuka

Photo: Rachel Johnson
Active time 20 mins
Total time 35 mins
Yield

Serves 4

Shakshuka, a traditional Israeli breakfast food, is a skillet of spiced tomatoes, peppers, and onions with baked eggs. In this version, we swapped out our trusted cast-iron skillet for the walls of a spaghetti squash boat to create a paleo-friendly morning meal. Spaghetti squash adds a creamy texture and sweet flavor to this low-carb spin on a breakfast hash. Sprinkled with fresh cilantro, this hearty breakfast option is perfect for a brunch crowd or a lazy weekend morning in bed.

Ingredients

  • 1 medium spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1 large garlic clove, minced
  • 1 red pepper, chopped
  • 1 jalapeño, seeded and chopped
  • 1 (15-oz.) can diced, unsalted tomatoes
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 2 tablespoons finely chopped fresh cilantro

Nutrition Information

  • calories 179
  • fat 10 g
  • satfat 2 g
  • monofat 6 g
  • polyfat 1.8 g
  • protein 5 g
  • carbohydrate 20 g
  • fiber 4.5 g
  • cholesterol 93 mg
  • iron 2 mg
  • sodium 332 mg
  • calcium 84 mg
  • sugars 0.3 g

How to Make It

  1. 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. Using a fork, gently scrape the flesh to form “spaghetti strands.”
  2. In a medium skillet over medium heat, add oil, onion, and peppers. Cook until slightly softened, about 5 minutes. Add garlic. Sauté 1 minute. Add canned tomatoes, cumin, chili powder, salt, and pepper, and let simmer 10 minutes.
  3. To construct the dish, divide the sauce among each of 4 squash halves. Using a spoon or spatula, fully mix the tomato sauce with squash strands. Make a divot in the center of each boat and crack an egg into the divot.
  4. Place each squash half on a baking sheet. Use aluminum foil to secure the squash halves if they roll. Bake 10 minutes. Remove from oven, top with cilantro, and serve immediately.