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Baked Spaghetti Squash-Vicky Kairy

Baked Spaghetti Squash

-Vicky Kairy

 

1 spaghetti squash

6 macadamia nuts

1 can chopped tomatoes

½ cup black olives

1 tsp. oregano

Salt and pepper

1 egg (optional)

 

  • Steam spaghetti squash until you can easily puncture skin with a fork.
  • Remove squash from pot and discard water.
  • Cut squash in half.   Scoop out seeds and discard.
  • Scoop out remaining flesh and put flesh in pot.
  • Add tomatoes, nuts, olives, and spices.  Combine well and cook for 20 minutes.
  • Squash flesh should separate into strings-like spaghetti.
  •  Pour into an oven safe dish.
  • Crack egg onto squash mixture.  Bake for 20 minutes.

*(The egg mixes into dish and kind of feels like cheese melted into the dish.)

 

 

 

 

 

 

 

 

 

 

 

 

 

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