Spaghetti Squash Shakshuka

Spaghetti Squash Shakshuka is a delicious spin on the classic baked eggs in a spicy tomato sauce. It’s the perfect use for leftover spaghetti squash!

I’ll admit that it took me years to finally cook with spaghetti squash, even as it became one of the most popular vegetables in the produce aisle. I would see it at the market and walk right past it, reaching instead for the butternut squash or the acorn squash. I had recipes for all the other squashes, but never for spaghetti squash.

When I finally picked one, I marveled at how simple it was to cook, shred with a fork, and transform some of my other pasta recipes and carb-laden favorites into a veggie-packed meal. That’s when I realized spaghetti squash was perfect for creating little nests for some eggs baked in a zesty tomato sauce for lunch — and so this Spaghetti Squash Shakshuka recipe was born.

Spaghetti Squash Shakshuka is a fun spin on the classic. Twirling the strands of squash with the eggy goodness was so hearty and wholesome — it might just be the best way to eat spaghetti squash. I didn’t need or want a ton of bread to go on the side. That is probably a good thing, I decided. Spaghetti Squash Shakshuka has been a favorite egg dish ever since.

What Is Shakshuka?

Shakshuka is a classic Middle Eastern and North African dish of eggs poached or baked directly in a spiced tomato sauce. It’s typically seasoned with cumin, paprika, and chile, finished with a sprinkle of fresh herbs, and served straight from the skillet — often with crusty bread for scooping up the sauce.

In this version, spaghetti squash strands are nestled into the tomato sauce before the eggs go in, adding texture, substance, and a subtle sweetness that balances the spice beautifully. It works equally well as a satisfying lunch, a light dinner, or a main dish at a hearty brunch.

How to Cook Spaghetti Squash

The first step in this recipe is to prepare the spaghetti squash. To save some prep time, you may wish to cook the squash ahead of time. It is also a great way to use leftovers from another recipe.

There are two easy ways to cook a spaghetti squash. You can carefully slice it in half with a sharp knife and roast it on a baking sheet in the oven. For a quicker method, you can piece the skin and cook the entire squash in the microwave. 

Once the squash is fork tender, let it cool for a few minutes. Then you can use a fork to scrape out the inside of the squash. It will create little strands, kind of like veggie noodles.

Tips for Making Spaghetti Squash Shakshuka

Use a cast iron skillet or oven-safe pan. Shakshuka starts on the stovetop and finishes with a bake in the oven, so you’ll want a pan that can handle both. Cast iron is ideal because it holds heat evenly and goes straight from burner to oven to table.

Don’t skip the sprinkle of cheese and herbs. A little crumbled feta or shaved parmesan adds a salty, creamy contrast to the spiced tomato sauce and the cilantro adds a delightful brightness to the dish. 

Don’t overcook the eggs. The eggs continue to cook after the pan comes out of the oven. Pull them when the whites are just set but the yolks are still slightly soft for the best results.

So tell me, do you love spaghetti squash? What’s your favorite way to cook it? I feel like I’m just getting started!

Eat Seasonal

Check out these recipes for more #EatSeasonal inspiration in the Fall.

Chai Spiced Apple Scones with Apple Cider Glaze by Floating Kitchen

Smoky Pumpkin Black Bean Chili by She Likes Food

Cheddar Chipotle Sweet Potato Soup by Healthy Seasonal Recipes

Apple Cinnamon Scones by Completely Delicious

Instant Pot Red Velvet Beet Soup by Letty’s Kitchen

Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad by Flavor the Moments

Apple Cinnamon Baked Oatmeal by JoyFoodSunshine

Curried Cauliflower Quinoa and Lentil Salad by Food for My Family

One-Skillet Zucchini Lasagna by Vintage Mixer

Creamy Chicken and Mushroom Stuffed Peppers by Foodie Crush

More fall favorites from Kitchen Confidante:

Sweet Potato Pancakes
Roasted Acorn Squash and Kale Salad
Stuffed Butternut Squash with Farro, Chickpeas and Kale
Pumpkin Cheddar Biscuits
Apple Dumplings

Spaghetti Squash Shakshuka

Spaghetti Squash Shakshuka is a delicious spin on the classic baked eggs in a spicy tomato sauce. It’s the perfect use for leftover spaghetti squash!

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5 from 1 vote

Course Main Course

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 284kcal

Author Liren Baker

Ingredients

• ▢ 1 medium spaghetti squash
• ▢ 2-3 tablespoons olive oil
• ▢ kosher salt
• ▢ black pepper freshly ground
• ▢ 3/4 cup yellow onion finely chopped
• ▢ 2 cloves garlic minced
• ▢ 1 28 oz can whole San Marzano tomatoes chopped, with liquid (a few pulses in a food processor or using a masher)
• ▢ 1 teaspoon cumin
• ▢ 2 teaspoons smoked paprika
• ▢ 1/4 cup parmesan cheese divided
• ▢ 1/4 cup feta cheese divided
• ▢ 5 large eggs
• ▢ 1/2 cup cilantro freshly chopped and divided
• ▢ red pepper flakes

Instructions

• Prepare the spaghetti squash by slicing in half and removing the seeds.
• To roast spaghetti squash: Preheat oven to 350°F. Drizzle squash halves with olive oil, season with salt and pepper, and roast flesh side up for about 30 minutes, or until tender. Set aside to cool, then use a fork to scrape the squash into strands.
• To microwave spaghetti squash: Add about an inch of water to a microwave safe dish. Season squash with salt and pepper and place flesh side down in dish. Microwave for about 10-15 minutes, or until tender. Set aside to cool, then use a fork to scrape the squash into strands.
• Heat about 2 tablespoons olive oil in a cast iron or deep sided skillet over medium-low heat.
• Add the onions and garlic, and season lightly with salt and pepper. Cook until the onions are translucent.
• Add the spaghetti squash and cook for another 2-3 minutes.
• Stir the tomatoes and half of the parmesan and feta cheeses into the squash mixture. Season with cumin, paprika and half of the cilantro, and a little more salt and pepper. Let it cook for another 5 minutes.
• Use the back of a spoon to create little pockets in the sauce, then gently break an egg in each pocket. Season the eggs with salt, pepper and red pepper flakes, spooning a little sauce onto the whites around the edges of the eggs.
• Cover and lower heat; let it simmer for about 10-15 minutes, or until the eggs are cooked with the yolks the desired amount of runniness.
• Top with more parmesan, feta and cilantro. Serve immediately.

Video

Notes

If you have leftover spaghetti squash from another meal, then this shakshuka will come together even faster!

Nutrition

Calories: 284kcal | Carbohydrates: 21g | Protein: 12g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 217mg | Sodium: 328mg | Potassium: 422mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1305IU | Vitamin C: 8.3mg | Calcium: 221mg | Iron: 2.4mg

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