This is possibly the most delicious (yet simple) way you will ever cook spaghetti squash. It’s so good it converted 2 squash haters into squash lovers. I think it’s got something to do with the bacon, or maybe it’s all the butter and garlic…
This particular recipe uses a bit of a different method, which makes spaghetti squash “nests”, but I’ve also made the same exact thing with just the squash dish and a fried egg on top, and it works just as well. I’ve also served it with a poached egg, you can pretty much chose your own adventure.
If you’re feeling wild you can serve this with a piece of pork belly or a pork chop, it’s pretty decadent and perfect for a weekend brunch.
(yields about 4 “nests”)
- 1 Medium spaghetti squash
- 4 slices of thick bacon, cut into small pieces
- 4 eggs
- 2 tbsp of ghee or butter
- 2 cloves of garlic, minced
- 1 shallot or small onion, minced
- 2 to 3 tbsp of nutritional yeast, to taste
- pink salt and freshly ground black pepper, to taste
- fresh parsley, for garnish
- green onions, for garnish
- Preheat oven at 400f degrees. Begin by washing the outside of the squash to remove any dirt. Slice lengthwise and remove seeds with a spoon.
- Place each half flesh-side down into a baking dish, and place on a parchment paper lined baking sheet. Bake for about 25 minutes and flip squash halves over on the other side, cook for an additional 10 mins.
- While squash is cooking, saute bacon in a large frying pan. You can cut it in pieces either before or after cooking.
- Once bacon is cooked but not crispy, remove from the pan, reserving the fat to saute the onion and garlic.
- Place onion in the pan and saute for a few minutes, then add garlic. set aside.
- When done, the flesh will be tender and easy to pull apart with a fork. *Allow to cool down or place a dish towel in your hand to hold the squash while pulling the flesh.
- Change oven temp to 425f.
- Once you’ve pulled out the squash, place in the pan with the bacon fat, onion and garlic and cook on medium heat.
- Add ghee/butter, nutritional yeast, and salt & pepper to the mix and toss to coat.
- Using the same parchment-paper lined baking sheet, spread the squash mixture into circle shaped “nests”, about 1 inch apart from one another. Leave a hollow space in the center of each for your egg.
- Crack an egg in the middle of each nest, season with more salt and pepper, and place in the oven for about 20 minutes, or until egg white is completely cooked. This dish is best when yolk is still runny. *You can also skip this step entirely and simply serve the squash mixture with a fried or poached egg on top*
- Pull out of the oven and transfer to serving plates, garnish with fresh parsley and diced green onions.