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Pesto Spaghetti Squash with Poached Egg

Happy Friday!  I hope everyone had a great week!  Today’s post continues the Easter recipes I will be serving for my Easter brunch, and suggest you do too!  Every year, my Easter meals are always festive dishes with fresh green and yellow colors and eggs, and today’s recipe follows those guidelines.  On the menu today is a homemade pesto spaghetti squash with a perfectly poached egg that is perfect for Easter.  Follow the recipe below and don’t forget to print it for your recipe book because you will definitely be making this more than once!

1 Egg

1 TBSP White Vinegar

1 Small Spaghetti Squash

1 TBSP Butter

Garlic Salt, Onion Powder, Salt, and Pepper

Parmesan Cheese for Garnish

Spinach Pesto:

3 Cups Spinach 

1/4 Cup Parmesan Cheese

1/4 Cup Pine Nuts

2 Pinches of Salt

EVOO

Pesto Spaghetti Squash with Poached Egg

Pesto Spaghetti Squash with Poached Egg

For Spaghetti Squash:

Cut squash in half lengthwise, deseed, and place in baking dish sprayed with cooking spray

Place squash cut side down in dish and add 1/2 inch water

Cover with aluminum foil and bake in oven for 45 minutes or until a knife pierces squash easily

Turn squash, cover, and cook for another 15 minutes

Remove from oven and using a fork, gently pull squash strands from skin 

Place in a microwave safe bowl and season with pepper, garlic salt, onion pepper, and salt

For Spinach Pesto:  

Combine spinach, parmesan cheese, pine nuts, and salt in food processor

Stream EVOO until ingredients are combined and the desired consistency is reached

Pour desired amount of pesto over spaghetti squash and gently mix until spaghetti squash is evenly coated with pesto

For Poached Egg:

Poached Egg Ingredients

Poached Egg Ingredients

Bring a pot of water to a gentle simmer

Pour vinegar into water

Crack egg into a bowl

With a rubber spatula, gently stir water and vinegar in a circle to create a whirlpool

Creating a whirlpool

Creating a whirlpool

Gently pour egg into whirlpool and cook for 3 minutes

Pouring Egg into the whirlpool

Pouring Egg into the whirlpool

While egg is poaching, if spaghetti squash and pesto are not hot enough for you, microwave until desired temperature is reached

Split spaghetti squash in equal parts and plate

When egg is finished poaching, carefully remove with a slotted spoon and place on top of pesto spaghetti squash 

The perfectly poached egg!

The perfectly poached egg!

Repeat process with second egg

Garnish with parmesan cheese and enjoy!

Pesto Spaghetti Squash topped with a perfectly poached egg and parmesan cheese!

Pesto Spaghetti Squash topped with a perfectly poached egg and parmesan cheese!

Runny egg yolk and pesto spaghetti squash ready to be dug into!

Runny egg yolk and pesto spaghetti squash ready to be dug into!

Even when the Easter season is over, this is a meal that I am definitely going to be making over and over!  I love the runny yolk over the pesto spaghetti squash.  The flavors and textures go very well together and I can’t wait to make this meal again, maybe with different variations of the sauce and “noodles”.  Stay tuned for that!

Pesto Spaghetti Squash with Poached Egg
Serves 2
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 2 Egg
  2. 2 TBSP White Vinegar
  3. 1 Small Spaghetti Squash
  4. 1 TBSP Butter
  5. Garlic Salt, Onion Powder, Salt, and Pepper
  6. Parmesan Cheese for Garnish
Spinach Pesto
  1. 3 Cups Spinach
  2. 1/4 Cup Parmesan Cheese
  3. 1/4 Cup Pine Nuts
  4. 2 Pinches of Salt
  5. EVOO
For Spaghetti Squash
  1. Cut squash in half lengthwise, deseed, and place in baking dish sprayed with cooking spray
  2. Place squash cut side down in dish and add 1/2 inch water
  3. Cover with aluminum foil and bake in oven for 45 minutes or until a knife pierces squash easily
  4. Turn squash, cover, and cook for another 15 minutes
  5. Remove from oven and using a fork, gently pull squash strands from skin
  6. Place in a microwave safe bowl and season with pepper, garlic salt, onion pepper, and salt
For Spinach Pesto
  1. Combine spinach, parmesan cheese, pine nuts, and salt in food processor
  2. Stream EVOO until ingredients are combined and the desired consistency is reached
  3. Pour desired amount of pesto over spaghetti squash and gently mix until spaghetti squash is evenly coated with pesto
For Poached Egg
  1. Bring a pot of water to a gentle simmer
  2. Pour vinegar into water
  3. Crack egg into a bowl
  4. With a rubber spatula, gently stir water and vinegar in a circle to create a whirlpool
  5. Gently pour egg into whirlpool and cook for 3 minutes
  6. While egg is poaching, if spaghetti squash and pesto are not hot enough for you, microwave until desired temperature is reached
  7. Split spaghetti squash in equal parts and plate
  8. When egg is finished poaching, carefully remove with a slotted spoon and place on top of pesto spaghetti squash
  9. Repeat process with second egg
  10. Garnish both plates with parmesan cheese and enjoy!
https://www.newsforchews.com/
 Stay hungry…

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