Spaghetti Squash & Mushroom Hash
- 1 spaghetti squash
- 1 ½ tbsp olive oil divided
- sea salt 5 big pinches
- ¾ cup chopped mushrooms
- 2 tbsp minced white or yellow onion
- 1 garlic clove peeled, minced
- 4 kale leaves center ribs removed, sliced into ribbons
- 1 tsp red wine vinegar
- ¼ tsp black pepper
- 2 organic eggs
- Preheat the oven to 375° F. Cut the squash in half vertically and scoop out the seeds. Rub inside of flesh with ½ tablespoon olive oil and 2 big pinches of salt. Place cut side down on a sheet pan and roast for 12 minutes. Turn over so cut side is facing up and bake for another 15-20 minutes, or until flesh is softened.
- While squash is roasting, heat a cast iron skillet over medium heat. Add remaining olive oil and bring to medium high heat. Add onion and garlic to pan and sauté over medium heat for 3 minutes, until translucent. Stir in mushrooms and a big pinch of salt, cook for 4-5 minutes until softened and cooked through. Add kale and about 1 tablespoon water. Cook for about 3 minutes, until kale is wilted.
- Remove the spaghetti squash from the oven when the strands will pull away from the outer skin. Be sure not to overcook. Remove from the oven and use a fork to remove the strands. Place them in a towel and squeeze some of the water out.
- Add the spaghetti squash to the cast iron pan and use a fork to gently stir and combine, so kale distributes itself through the squash. Stir in the vinegar, black pepper and 2 big pinches of salt. Taste and adjust salt as needed.
- Make wells in the middle of the hash and crack the eggs into them. Cook on medium heat until the yolk is as set as you prefer. Enjoy!
Spaghetti squash - what did we do before you? This hash flips the potato dense version on it’s head, leaving you full yet feeling light for the day ahead. Make ahead tip: Make this recipe in a breeze by cooking the spaghetti squash in advance!