Chipotle Egg Spaghetti Squash

As the season is changing, try combining fresh seasonal fruits and vegetables with eggs for a delicious twist on fall favorites. This Chipotle Egg Spaghetti Squash recipe is nutritious, and just a little bit spicy, for those chilly evenings.



Category: Main Course



4 Oakdell Omega-3 Eggs
2 small spaghetti squash (about 2 pounds each)
Salt and pepper, to taste, divided
1 can (14.5 oz) diced tomatoes with chipotle peppers
1 tbls sugar
2 green onion, chopped
2 tbls grated parmesan

Chipotle Egg Spaghetti Squash Directions

  1. Preheat oven to 375 Degrees F. Line half sheet pan with foil.
  2. Cut the spaghetti squash in half lengthwise. Scrape out seeds with a spoon. Sprinkle with salt and pepper. Place squash cut side down on the prepared pan. Bake for 40 minutes. Remove from oven. Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash.
  3. In a small bowl mix together tomatoes and sugar. Top each squash half with tomato mixture and make a well in the center. Carefully break an egg in each well. Bake for another 15 minutes or until the desired egg consistency. Remove from oven. Sprinkle with salt and pepper to taste, green onions, and parmesan.