Ingredients

The following ingredients have 4 Servings
  • 1 large spaghetti squash, halved lengthwise and seeded
  • 4 tbsp butter, ghee or bacon fat, divided
  • sea salt and black pepper, to taste
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried Italian seasoning
  • 1/2 cup organic tomatoes, diced
  • 3 oz Italian salami, thinly sliced
  • 1/2 cup kalamata olives, halved
  • 4 large pastured eggs
  • a handful of Italian flat leaf parsley, rough chopped

Instruction

  • Preheat oven to 400° Place spaghetti squash halves cut side up on a rimmed baking sheet. Spread 1 tbsp of butter over top of each half. Sprinkle generously with sea salt and black pepper. Bake for 45 minutes to an hour or until tender.
  • While the spaghetti squash is baking, heat an ovenproof skillet over medium-low heat. To the pan add the remaining 2 tbsp of butter. Once the butter is melted, add the onions, garlic, sea salt and pepper (to taste) to the pan.
  • Once the onions begin to caramelize, add the tomatoes and salami. Saute an additional 10 minutes and then mix in the kalamata olives.
  • Once the spaghetti squash is finished roasting, use a fork to scrape out the flesh from both halves. Mix the spaghetti squash in with the onion and salami mixture.
  • Use a large spoon to create 4 deep wells in the mixture. Crack an egg into each well.
  • Place the pan in the oven and bake until the whites of the eggs are cooked through.
  • Sprinkle fresh parsley over the top before serving.