128 ozcan whole San Marzano tomatoeschopped, with liquid (a few pulses in a food processor or using a masher)
1/2cupcilantrofreshly chopped and divided
red pepper flakes
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.
If you have leftover spaghetti squash from another meal, then this shakshuka will come together even faster!