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Spaghetti Squash-Egg Skillet

Spaghetti Squash-Egg Skillet

1 Hr(s) incl. cooling
10 Min(s) Prep
50 Min(s) Cook
Discover your new favorite ingredient with our Spaghetti Squash-Egg Skillet recipe. Spaghetti squash is a versatile ingredient that's easy to prepare and delicious to boot! Give it a try with eggs, beans and more in this Spaghetti Squash-Egg Skillet.
What You Need
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6 servings
Original recipe yields 6 servings
1 spaghetti squash (3 lb.)
1 Tbsp. oil
1 small onion, chopped
1 can (15.5 oz.) cannellini beans, rinsed
1/2 tsp. crushed red pepper
6 eggs
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Let's Make It
1
Pierce squash in several place with fork. Microwave on HIGH 15 min. or until tender; cool slightly.
2
Heat oven to 400°F. Halve squash; remove and discard seeds. Scrape squash into strands with fork; set aside.
3
Heat oil in large ovenproof skillet over medium heat. Add onions; cook, stirring frequently, 5 min. or until crisp-tender. Add squash, pasta sauce, beans, crushed red pepper and 1 cup cheese; mix lightly. Bring to boil, stirring frequently.
4
Use bottom of 1/3-cup measuring cup to make 6 wells in squash mixture. Slip 1 cracked egg into each well; top with remaining cheese.
5
Bake 18 to 20 min. or until egg whites are firm and yolks are cooked to desired doneness.
Kitchen Tips
Tip 1
Special Extra
For more color and flavor, sprinkle with chopped fresh basil before serving.
Nutrition
Calories
430
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 210mg
70%
Sodium 1460mg
63%
Total Carbohydrates 47g
17%
Dietary Fibers 11g
39%
Sugars 21g
42%
Protein 24g
48%
Vitamin A
20%
Vitamin C
8%
Calcium
30%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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