This is my first time cooking with spaghetti squash, and I must say, I’m hooked. Not only that, I now fully believe that everything should be baked with an egg on it.
This recipe is very simple and can be made with a variety of different sauces and butters. I used a 50/50 mix of homemade tomato sauce and mushroom cream sauce. The mushroom sauce added more depth in flavor and helped thicken up the sauce. And to top it off, spaghetti squash already comes with it’s own bowl!
What you will need:
1 spaghetti squash
butter, enough to coat a baking sheet
1 part tomato sauce to
1 part mushroom cream sauce
Preheat oven to 375 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise and remove all of the seeds. Place spaghetti squash cut side down on an oiled baking sheet and bake for 45 minutes or longer, depending on the size of the squash. Remove the squash from the skin and add the tomato and mushroom sauce and mix well. Create a bowl in the middle of the spaghetti squash strands for the egg to sit in and crack an egg over each half of the squash. Continue baking at 350 degrees Fahrenheit for 20 minutes, garnish with fresh rosemary and thyme and serve.
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