Spaghetti squash is that staple of the modern keto / low carb diet that you just know is going to last through the century.
It’s our version of always having a pack of noodles in the cupboard that are always ready to be made into a meal. The ingredients can even change all over it and yet that staple can be used for all of your flavors, from basil to beer braised meatballs.
What you really want in a noodle is a texture that compliments meats and sauces, and a flavor that simply absorbs other flavors, or simply remains in the dish as a layer of texture to enhance the other ingredients.
There’s definitely a shorter shelf time when you compare spaghetti squash to wheat noodles, but there’s more life to the squash, and it lends that oh so delicious health factor to the dish.
I make a squash about once a week, and after using half for some spaghetti squash and meatballs, I’ll use the other half for whatever experiment my mouth wants.
Some of them plotz, like the cinnamon and coconut cream one, but others leave me dedicated to their taste. This spaghetti squash swirled into a nest with an egg inside of it was just simple enough to be perfect on all layers. Each ingredient gets to beckon itself into your mouth and leaves nothing else but pure flavor inside you. I foresee many more recipes coming from this base idea. An egg and spaghetti squash are incredible textures with amazing health benefits in them, but they are also able to take on whatever flavor you’re feeling that day. For this recipe I used sun dried tomatoes, and they release that perfect tomato flavor, without all the juice of a fresh one, but you could try any flavor you have on hand.
2 Tablespoons Oil or Butter
3/4 Cup Cooked Spaghetti Squash
1 Tablespoon Sun-Dried Tomatoes
Dashes of Salt (to taste)
1/2 Teaspoon Dried Rosemary (or whatever spice you have on hand)
- Heat up oil in a cast iron or non stick pan and form the spaghetti squash nest on top of it (I have a large cast iron and formed the nest and then poured the oil into the noodles so that it would all be in one spot).
- Push the tomatoes into the layers of the squash wherever you like, or chop them into small pieces and sprinkle them all over it.
- Crack an egg into the center and let it warm through your desired level of cooked egg.
- Sprinkle on salt and any other spices you want.