MAKES: 6 servings · PREP TIME: 15 minutes · COOK TIME: 1 hour

    I love recipes born out of a desperate need to go grocery shopping. When I made this dish for the first time, we had been traveling a lot and our fridge was slim pickings. I started my day in the kitchen knowing only one thing for sure: that I was going to use the lone spaghetti squash in our vegetable bowl. From there, it quickly took on an Italian theme—which was fitting because we had just returned home from visiting Italy, Greece, Croatia, and Turkey. For this recipe, I like the meat and vegetables to be the stars of the show, so I put only four eggs in the skillet, but feel free to add as many eggs as you wish. Another delicious option is to cook a big pan of scrambled eggs and then serve them alongside the skillet.


    • 1 small spaghetti squash (about 2 pounds), halved lengthwise and seeded

    • 3 tablespoons avocado oil or olive oil, divided

    • Sea salt and ground black pepper

    • 1 medium onion, diced (about 1 cup)

    • 2 cloves garlic, minced

    • 4 ounces sliced Italian salami, cut into strips

    • ½ cup diced tomatoes

    • ½ teaspoon dried Italian seasoning

    • ½ cup halved Kalamata olives

    • 4 large eggs

    • Handful of fresh flat-leaf parsley, roughly chopped, for garnish


    1. Preheat the oven to 400°F.

    2. Put the spaghetti squash halves cut side up on a rimmed baking sheet. Drizzle 1 tablespoon of the oil over the squash. Sprinkle generously with salt and pepper. Bake for 45 minutes, or until tender and the squash shreds easily pull away from the skin with a fork.

    3. While the spaghetti squash is baking, heat the remaining 2 tablespoons of oil in a large ovenproof skillet over medium heat. When the pan is hot, add the onion and garlic and cook until they are soft and tender, about 8 minutes.

    4. Add the salami, tomatoes, and Italian seasoning. Cook for an additional 10 minutes, then mix in the olives.

    5. When the spaghetti squash is finished roasting, use a fork to scrape the flesh from both halves into the skillet. Combine the squash with the onion and salami mixture.

    6. Use a large spoon to create 4 deep wells in the mixture. Crack an egg into each well.

    7. Transfer the skillet to the oven and bake until the egg whites are set and the yolks have reached the desired level of doneness. (About 10 minutes of baking time will provide runny yolks; bake longer if you prefer set yolks.)

    8. Garnish with parsley before serving.


    CALORIES: 260

    FAT: 19.2g

    PROTEIN: 9.7g

    TOTAL CARBS: 13.6g

    FIBER: 3.3g

    NET CARBS: 10.3g