The Canadian Produce Marketing Association (Half Your Plate folks) hired me to work on a recipe and video series and I’m delighted to share it here with you!
Spaghetti squash goes great with tomatoes and leftover squash gets a new life as a hearty base for this yummy veggie-centric breakfast or brinner – breakfast for dinner (see recipe below).
OK so this is not a take it to school lunch but can work for brunch so that’s close to lunch and hey I feel obliged to share some ideas to get our veggies in early in the day so we’re not left eating 4-5 cups of veggies for dinner!
Watch Spaghetti Squash 4 Ways for a quick idea of how to make this plus 3 more terrific ways to eat spaghetti squash.
*Kids Cook: I find teaching kids how to cook breakfast is a great introduction to cooking.
- Follow our 3 simple steps:
- (ingredients are in bold)
- In large rimmed baking dish spread out 3 cups of Spaghetti Squash with Herb Butter and Parmesan set aside.
- 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.
- 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.
• 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!
You may also be interested in:
Glazed Beef Kabobs with Easy Asian Eggplant (and way to use leftovers for lunches)