Spaghetti Squash Casserole
Spaghetti Squash Casserole
Ingredients
- Sea salt and black pepper, to taste
- 3 oz Italian salami, thinly sliced
- ½ tsp Dried Italian seasoning
- 4 tbsp Butter
- ½ cup Tomatoes, diced
- 1 large Spaghetti squash, halved and seeded
- 1 cup Onion, diced
- 1 handful Italian flat-leaf parsley, roughly chopped
- 4 large Eggs
- 2 cloves Garlic, minced
- ½ cup Kalamata olives, halved
Instructions
- Heat oven to 400 degrees and place spaghetti squash on rimmed baking sheet, cut side up. Spread 1 tablespoon of butter on each half and sprinkle with black pepper and salt. Bake for about 45 minutes to 1 hour.
- As the spaghetti bakes, heat a skillet and add remaining butter to it. Once melted, add onions, garlic, pepper, and salt to taste. When the onion starts turning golden, add the salami and tomatoes.
- Sauté for about 10 minutes and add in the olives.
- Once done, scrape off the flesh from the spaghetti squash and mix it with the onion mixture. Create four wells in the mixture and crack an egg onto each.
- Place pan in oven and bake the egg whites cook through.Just before serving, sprinkle some fresh parsley.
Notes
This image is just a representation, and not accurate. If you make this meal please send me an email with the image to update the recipe.
vince@ourketosite.com
