Spaghetti Squash with Pesto and Fried Egg
large spaghetti squash
, cut up into bite-sized pieces
Put your spaghetti squash on a baking sheet lined with parchment paper. Roast in the oven at 350 degrees for 45-60 minutes depending on the size of the squash.
Once squash is roasted, allow to cool for 20-30 minutes or until cool enough to handle. While cooling, make your pesto using this recipe.
Cut the squash in half lengthwise then scoop out the seeds with a spoon.
After seeds have been removed, use a fork to scrape out the flesh of the squash to create stringy strands of squash. Put squash in a large bowl and set aside.
Heat a large sauté pan over medium heat. Add chopped bacon and cook until crispy. Once crispy, remove bacon from the pan with a slotted spoon.
Fry eggs in the same pan you cooked the bacon. Once eggs are fried, set aside.
Heat the spaghetti squash in the same pan you've been using. Add a little salt and pepper to taste. Heat for 4-5 minutes or until hot.
Once squash is hot, remove from pan and mix with pesto and chopped bacon.
Serve squash mixture hot topped with a fried egg (or two).
Recipe from Britni Vigil at http://www.playpartyplan.com