Spaghetti Squash Egg Boat

“You look tired AF.” – My friend after seeing me this morning.

Yup, that pretty much sums up the weekend + the start of this week for me! I’ve been pushing sleep off my list of top priorities to make room for finishing assignments, doing extra yoga and cycling, and FaceTiming Seline to fangirl over things. Mostly the last one, by the way.

Hey, did you know that if you FaceTime for 3+ hours, your battery will go right from 100% to 0%? Learned from experience… at least four times over the weekend.

Do you like edible boats or real boats? 😀 This picture was from my family’s trip to the Sunshine Coast, and I recently dug it up from a folder in my computer. Isn’t it an awesome shot? This was right outside our resort, The Painted Boat. I miss the Sunshine Coast!


Mom’s actually in the middle of planning another trip to the Sunshine Coast. I am so excited to experience more Beautiful British Columbia this August.

Back to those edible boats! These spaghetti squash boats are flavourful, healthy, and really easy to make.

All you have to do is bake up a spaghetti squash, shred the noodles out, and then mix the “noodles” with salsa. I used roasted garlic salsa from Vincenzo’s, and that was just spicy enough and so flavourful. Then, pop an egg into the mix, top with feta, and bake until the egg is cooked.

Mmmm. I served mine with some steamed broccoli and truffle salt.


Runny egg is my favourite! Even if you overbake it slightly, the dish is still delicious. I know this from experience, too 😉

I might never go back to regular pasta!


Voila! Oh – and the best part? Look at the number of ingredients you’ll need here. Crazy!

4-ingredient Egg & Spinach Spaghetti Squash Boats

Serves 2
  • 1 small spaghetti squash
  • 2 eggs
  • 1/4 cup salsa (I used roasted garlic salsa)
  • as much feta cheese as you’d like
  1. Cut the squash.
  2. Scoop out seeds.
  3. Rub with oil (any is okay, I used canola) and sprinkle with salt and pepper.
  4. Place facedown in a tray covered with foil and pour water into the tray.
  5. Bake at 400 degrees for 45 minutes, or until the back of the squash can be pierced.
  6. Remove and let cool slightly.
  7. Scrape down the sides from left to right, loosening the spaghetti noodles.
  8. Scoop the noodles into another bowl and toss the noodles with salsa.
  9. Place the noodles back into the squash boat.
  10. Make a small dent for the egg.
  11. Crack your egg in, and sprinkle with feta cheese and black pepper.
  12. Bake at 400 degrees for 20-30 minutes, or until the egg white is completely white.
  13. Remove, let cool for 5 minutes, and dig in!

And that’s it! Easy, delicious, and super nutritious. Give this a try! Plus, it’s always fun to eat out of an edible bowl. 🙂

You are going to love this recipe! Tell me in the comments below whether or not you enjoyed it, or what changes you would make.


Let’s have another great week full of delicious eats, hopefully more sleep, and more hilarious FaceTime moments.