Summer is coming which means the comfort foods are going – bye Felecia!
All the deliciousness that is a nice pasta dish more often than not heavily relies on what you put on the version of noodle you are using.
Think about that for a second. Is it that you love the noodle itself, or the sauce, spices, herbs, meat, etc. that are on top?
How bout we switch out those plain naughty carbs with it’s nutrient dense, lighter stunt double?
Spaghetti Squash with a little Shakshuka!
Viola (wait, that’s French) – Perfetto!
2 small spaghetti squash
2 Tbsp extra virgin olive oil
1 yellow pepper, minced
1 med garlic clove, minced
1 15oz can diced tomatoes
1 tsp chili powder
1 tsp cumin
1 jalapeno pepper
Preheat oven to 425. Poke spaghetti squash surface and microwave for 10 mins flipping at 5.
Remove squash and cut each half. Remove and discard any seeds.
Scrap inside flesh and with fork to form strands.
Place skillet over medium heat. Add oil and chopped peppers. Saute for 4 mins. Add garlic and saute for additional 1 minute. Add in tomatoes, chili powder, and cumin and simmer for 12 minutes.
Evenly divide sauce in each of the 4 squash halves. Using a fork make an indent in the middle of each boat and crack an egg in it.
Place each of the 4 squash halves on a baking sheet and bake for 10 minutes. Remove from oven and top with jalapeno pepper and ground pepper.