JessK's Notes:
1 large spaghetti squash Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 onion Ask a question about this ingredient
2 teaspoons garlic (about 2 cloves) Ask a question about this ingredient
1 red bell pepper Ask a question about this ingredient
1 heirloom tomato Ask a question about this ingredient
2 slices whole wheat bread Ask a question about this ingredient
1 splash olive oil Ask a question about this ingredient
1 teaspoon butter Ask a question about this ingredient
2 organic, free range eggs Ask a question about this ingredient
2 handfuls grated parmesan cheese Ask a question about this ingredient
Preheat oven to 425. Cover a baking sheet with aluminum foil.
Ask a question about this stepCut the spaghetti squash in half and scrape out the seeds. Sprinkle with salt, pepper and nutmeg. Drizzle olive oil over the top of each half.
Ask a question about this stepBake squash in the 425 degree oven for about an hour. You should be able to stick your fork into it when it is done.
Ask a question about this stepMeanwhile, toss the tablespoon of oil in a hot pan and saute the chopped red bell pepper, chopped onions and minced garlic. Once cooked as desired, turn off the heat and throw the diced tomato on top.
Ask a question about this stepWhen the squash is finished baking, use a towel to hold it (or let it cool if you are patient enough) and scrap out the insides with a fork. They will look exactly like little pieces of spaghetti.
Ask a question about this stepToss with sauteed vegetables and a splash of olive oil.
Ask a question about this stepToast the whole wheat bread and give it a whirl in the food processor. You want to break it into bread crumb sized pieces.
Ask a question about this stepFry eggs in a tab of butter.
Ask a question about this stepPlace spaghetti squash and veggies on a plate. Sprinkle breadcrumbs and Parmesan on top. Gently place a fried egg on top of each plate.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I made it tonight and thought it was quite good. Didn't have peppers but sauteed some green garlic instead of all the other veg. Needed a little acid so some lemon juice at the end was a nice touch. And, I accidentally forgot the parm. Oops!