4 Servings 55 min Cook
1 Large Squash
4 Tbsp Butter
1 Dash Salt
1 Dash Pepper
1 Cup, chopped Onions
2 Cloves, minced Garlic
2 Tsp, ground Oregano
1/2 Cup cherry tomatoes Cherry Tomatoes
3 Oz Italian Salami
2 1/3 Oz Olives, Kalamata
4 Extra large Egg
1 Tbsp Parsley
Preheat oven to 400 degrees F.
Place 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 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, oregano, salt and pepper (to taste) to the pan
Once the onions begin to caramelize, add the tomatoes and salami.
Sauté an additional 10 minutes and then mix in the kalamata olives
Once the 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.