Mold Detox Friendly Whole30 Salsa Verde Spaghetti Squash Egg Skillet
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the salsa verde
- 1 lb tomatillos, husked and rinsed
- 1 poblano pepper, halved and seeded
- 1 jalapeño, halved and seeded
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- 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 pepperIngredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!