Spaghetti SquashukaAdd To My Recipes
1 medium spaghetti squash
3 tablespoons Bartenura Olive Oil
1 large onion, diced
5-6 cloves garlic, minced or 5-6 cubes frozen garlic
4 large ripe tomatoes, diced
Gefen Table Salt, to taste
pepper, to taste
2 teaspoons Pereg Cumin
1/2 teaspoon cayenne pepper
3 heaping tablespoons Tuscanini Tomato Paste
1/2 teaspoon sugar
2 tablespoons chopped fresh cilantro
Preheat oven to 350 degrees. Pierce the spaghetti squash and bake whole for 45 minutes.
Cool, halved and remove seeds. Scrape stringy flesh into a large bowl and set aside. Save the empty shells.
In a large skillet, sauté onion and garlic in olive oil until translucent. Add tomatoes and allow to simmer. Season with salt, pepper, cumin and cayenne pepper. Add tomato paste and sugar and mix well. Add reserved spaghetti squash flesh and combine with sauce until uniform.
Scoop saucy spaghetti squash back into the empty shells and use a fork to make indentations for the eggs to rest. Carefully, slide the eggs into the indentations. Season with salt and pepper and bake about 20 minutes until the whites are set. Remove from oven and garnish with fresh cilantro. Eat immediately.
Note: This recipe provided with permission from kosher.com.
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