Paleo Whole30 Smoky Paprika 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
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
For the skillet
- 1 red bell pepper, thinly sliced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- 6 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (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 of the olive oil and sprinkle with 1/4 tsp of the salt. Flip cut-side down and roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
- 2
Remove the squash from the oven and let it cool for 5 minutes. Use a fork to scrape the flesh into long strands, discarding the shells. Set the strands aside.
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