Spaghetti Squash Egg Nests with Roasted Shishito and Tomato Sauce

19 Aug Spaghetti Squash Egg Nests with Roasted Shishito and Tomato Sauce

Last week we received the first spaghetti squash in our CSA shares.  Along with the squash, this recipe incorporates eggs, shishito peppers, garlic, cherry tomatoes, and basil.

Spaghetti Squash Egg Nests with Roasted Shishito and Tomato Sauce

Ingredients
1 spaghetti squash
2 Tbsp olive oil
¼ tsp sea salt
1/8 tsp black pepper
¼ tsp garlic powder
Eggs, poached
Roasted Shishito and Tomato Sauce (recipe below)
Fresh basil leaves, for garnish

• Preheat oven to 400°F.
• Cut the ends off the squash and slice into 1-inch rounds. Remove the seeds and lay on a baking sheet.

• Brush both sides of squash with olive oil and sprinkle with salt, pepper, and garlic powder.
• Bake for 25 minutes.
• Remove from oven and allow to cool for a few minutes.
• Remove skin of squash and shred the inside with a fork. Place in bowl.
• Grease a muffin tin with oil or cooking spray. Divide the spaghetti squash into 12 sections of the muffin tin.  Press down the center of each “nest”.

• Bake for 10 minutes. Then broil for 3-4 minutes or until tops are lightly browned.
• Gently remove the spaghetti squash “nests” and place on a serving plate. Extra “nests” can be covered and refrigerated or frozen.
• Poach eggs, drain, and place on top of each nest.

• Drizzle or pour the Roasted Shishito and Tomato Sauce over each “nest”. **
• Garnish with fresh basil leaves.
• Enjoy!

**If you have extra Creamy Avocado Sauce from last week’s recipe, that would also work well on top of the poached eggs and spaghetti squash nests.

Roasted Shishito and Tomato Sauce

Ingredients
12 shishito peppers
12 cherry tomatoes
3 cloves garlic, skin on
¼ cup + 2 tsp olive oil (divided)
½ tsp sea salt (divided)
1/8 tsp black pepper
4 large basil leaves

• Preheat oven to 400°F.
• Put shishitos, tomatoes, and garlic in a bowl. Add 2 tsp oil, ¼ tsp salt, and pepper.  Toss to coat.
• Place in baking dish or pan.
• Roast for 20 minutes.
• Remove from oven. Remove stems from shishitos and skin from garlic.
• Blend roasted shishitos, garlic, and tomatoes with basil, ¼ cup oil, and ¼ tsp salt.
• Store in refrigerator.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com