Baked Eggs in Tomatoes over Buttery Spaghetti Squash
Source: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Dietitian's Tip: It’s easy to work vegetables into your breakfast meal when you combine them with eggs. This meal can work for breakfast, brunch, lunch or dinner.

*Kids Cook: I find teaching kids how to cook breakfast is a great introduction to cooking.
Ingredients
Instructions
  1. Follow our 3 simple steps:
  2. (ingredients are in bold)

  3. Step One
  4. In large rimmed baking dish spread out 3 cups of Spaghetti Squash with Herb Butter and Parmesan set aside.

  5. Step Two
  6. Slice top third off of 6 large tomatoes. Use a spoon to remove core and seeds from tomatoes. Arrange tomatoes onto the spaghetti squash. Drizzle tomatoes with 2 tbsp canola oil, ½ tsp EACH coarse salt and pepper. Roast in 400°F oven until tomatoes are softened, about 15 minutes.

  7. Step Three
  8. Crack an egg into each tomato and season eggs with salt and pepper. Return to oven and bake for about 15 minutes or until egg whites are set and yolk is a bit runny.
Notes
Short on time? Try this instead.

• Serve a poached egg over the Spaghetti Squash with Herb Butter and Parmesan .


Need breakfast for one or two?

Try making this in the toaster oven. Once the egg white is firm it’s ready.

*All “Kids Cook!” ideas are meant as a guide only. You know what your child can safely manage. Make sure they understand your rules for safely working in the kitchen. Always supervise kids in the kitchen and have fun!
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/baked-eggs-tomatoes-buttery-spaghetti-squash/