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 have a little confession.

Ready?

Here it is: it’s taken me until just a few weeks ago to cook with spaghetti squash.

“Whaat?” you gasp? I know, I know. I’m not sure what my deal was — I really have no explanation, except that I’ve overlooked it all these years. I would see it at the market and just walk on by, attracted to the butternut squash or the acorn squash close by. I had an agenda for all other squashes, but none for the spaghetti squash.

That changed recently. All of a sudden, one of them just happened to catch my eye, and I almost heard it call out to me. “Pick me, pick me!”

So I did.

I marveled at how simple it was to cook down, to shred with a fork, to transform some of my other carb-laden favorites. And then I decided it might be nice to create little nests with them for some eggs baked in a zesty tomato sauce for lunch one day.

Spaghetti Squash Shakshuka is a fun spin on the classic — what I found was that twirling the strands of spaghetti squash with the eggy goodness was so hearty and wholesome, I didn’t need or want a ton of bread to go on the side. That is probably a good thing, I decided.

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

The season has definitely shifted and it’s time to embrace fall flavors! I’m excited to join Becky from Vintage Mixer and our friends to share dishes that are cozy! Check out these recipes for more #EatSeasonal inspiration this October.

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

COOK MODEPrevent your screen from going dark

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.

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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