Sara Tane
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. Spaghetti squash adds a creamy texture and sweet flavor to this low-carb spin on a breakfast hash. Sprinkled with feta cheese and fresh cilantro, this hearty breakfast option is perfect for a brunch crowd or a lazy weekend morning in bed.

How to Make It

Step 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.”

Step 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.

Step 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.

Step 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, sprinkle with cheese, and broil for 3 minutes. Top with cilantro, and serve immediately.

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