Barley Free Whole30 Salsa Verde Spaghetti Squash Egg Skillet
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Learn more →Ingredients
4 servings
For the squash
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the salsa verde
- 1 lb tomatillos, husked and rinsed
- 1 poblano pepper, halved and seeded
- 1 jalapeño, halved and seeded
- 4 scallions (green tops only), roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice
- ½ tsp ground cumin
- ½ tsp salt
For the skillet
- 1 tbsp olive oil
- 6 large eggs
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the spaghetti squash halves cut-side up on a rimmed baking sheet. Brush the cut surfaces with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Arrange the tomatillos, poblano halves, and jalapeño halves cut-side down on the same baking sheet around the squash. Roast for 35–40 minutes, until the squash strands pull away from the skin easily with a fork and the tomatillos are softened and lightly charred at the edges.
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