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? πŸ˜€ 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!

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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.

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

I might never go back to regular pasta!

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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
Ingredients
  • 1 small spaghetti squash
  • 2 eggs
  • 1/4 cup salsa (I used roasted garlic salsa)
  • as much feta cheese as you’d like
Instructions
  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. πŸ™‚

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.

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

20 thoughts on “Spaghetti Squash Egg Boat

  1. Oh my goodness, this recipe is GOLD! Such a short ingredient list has me feeling so giddy. I love serving spaghetti squash in the shell of the squash, makes it so much more fun. I will have to make this recipe soon, I can not pass this up!

    Liked by 1 person

  2. Ooo fancy! This sounds really good. I’ve head that baked avocado is good and I’ve been wanting an excuse to try it out, so I might try the same thing with avo in place of the egg. Hahaha we’ll see how that goes πŸ˜› And, that’s so awesome that you’ll be going back to the Sunshine Coast again! This might possibly be the first summer that I’ll spend away from the Coast entirely because I’m heading back to Japan again very soon. Excited for Japan, but so sad to miss out on everything here. Take lots of photos πŸ˜€

    Liked by 1 person

    1. I’ve been curious about baked avocado as well, but I’ve never been sure about how to serve it! Breakfast? Lunch? Dinner? And I don’t know how I feel about warm avocados πŸ™‚ Please let me know how that turns out!
      Wow, girl, I am so jealous of all your traveling!

      Liked by 1 person

      1. True, warm avocadoes sound iffy…I imagine it might taste a bit like an egg? I’ve heard that avo sprinkled with a bit of salt and pepper are similar to a boiled egg haha. We’ll see.

        Liked by 1 person

  3. Putting an egg on anything makes it 10x’s better doesn’t it? Put an egg on your hamburger, yum. Put an egg on your ramen, yum. Put an egg on your spaghetti squash, yum! Great post!

    Liked by 1 person

  4. Spaghetti squash is awesome. I love the idea of the egg in the middle. You are very creative. Remind me of my daughter who is in grad school… super busy but still fits in yoga, exercise and healthy eating. Amazing πŸ™‚

    Liked by 1 person

  5. Eggs on pasta = DELICIOUSNESS. And if someone told me I looked super tired, I would be so insulted, even if it was true XD anyways, I definitely love finding delicious spaghetti squash recipes. However, I’ve never tried it in the oven because I’m SO IMPATIENT. Hopefully this will convince me that the wait is definitely worth it!

    Liked by 1 person

      1. I actually use the microwave! I cut the spaghetti squash in half (horizontally) and microwave each side twice for 4-5 minutes each side! Great way to yield sweet or soft noodles!

        Liked by 1 person

  6. Wow! Every time when I read your blog, must say WOW! You are so awesome. The spaghetti squash is hard to cut and you can handle it so well! And I found that your food always looks delicious and nutritious. You have the simple ingredients and they are always colorful. Well done baby !

    Liked by 1 person

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