This Spaghetti Squash Shakshuka Is Brunch Goals

Shakshuka is already a brunch superstar. I mean, does it get any better than perfectly poached eggs in a spiced tomato sauce, topped with plenty of herbs and feta cheese? Yes, it does — if you add spaghetti squash to the mix, that is.

Winter squash is back at the market, which means it’s time to sneak it into every dish imaginable — starting with this shakshuka.

My main issue with spaghetti squash is that it’s used in too many preparations as a direct substitute for pasta. Because, let’s face it — anyone who has ever tucked into a bowl of spaghetti squash hoping it would magically mimic real spaghetti has been truly disappointed.

This is an ideal way to use spaghetti squash, as it’s reminiscent of pasta with sauce, but isn’t trying to be pasta with sauce. It’s just a great way to add some extra veggies to your breakfast or use up any squash leftovers you might have in the fridge.

• Spaghetti Squash Pad Thai
  
• Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
  
• Spaghetti Squash Taco Pie

→ Get the Recipe: Spaghetti Squash Shakshuka from Kitchen Confidante