From an Empty Fridge to an Italian Dream
The best meals are often born from necessity, wouldn’t you agree? This very skillet came to life on a day when our fridge was looking particularly sparse after a whirlwind trip through Italy, Greece, Croatia, and Turkey. With post-vacation blues setting in and a grocery run desperately needed, I knew only one thing: the lonely spaghetti squash on the counter had to be used. Inspired by our recent travels, an Italian theme quickly emerged. This one-pan wonder is a celebration of savory salami, briny olives, and sun-kissed tomatoes, all tangled with tender spaghetti squash strands and crowned with perfectly baked eggs. It’s a hearty, healthy, and incredibly satisfying dish that brings a taste of the Mediterranean right to your kitchen, even when your pantry is bare.
Ingredients
• 1 small spaghetti squash, about 2 pounds / 900g, halved lengthwise and seeded
• 3 tablespoons / 45 ml avocado oil or olive oil, divided
• Sea salt and freshly ground black pepper, to taste
• 1 medium onion, about 1 cup / 150g, diced
• 2 cloves garlic, minced
• 4 ounces / 115g sliced Italian salami, cut into strips
• ½ cup / 75g diced tomatoes
• ½ teaspoon dried Italian seasoning
• ½ cup / 75g halved Kalamata olives
• 4 large eggs
• Handful of fresh flat-leaf parsley, roughly chopped, for garnish
Instructions
1. Directions
2. Preheat the oven to 400°F / 200°C.
3. Place the spaghetti squash halves cut-side up on a rimmed baking sheet. Drizzle with 1 tablespoon of the oil and sprinkle generously with salt and pepper. Bake for 45 minutes, or until the flesh is tender and shreds easily with a fork.
4. While the squash bakes, heat the remaining 2 tablespoons of oil in a large ovenproof skillet over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 8 minutes.
5. Stir in the salami, diced tomatoes, and Italian seasoning. Cook for another 10 minutes to allow the flavors to meld, then mix in the halved olives.
6. Once the spaghetti squash is roasted, use a fork to scrape the strands from the skin directly into the skillet. Gently toss to combine with the salami and vegetable mixture.
7. Using the back of a large spoon, create 4 deep wells in the squash mixture. Carefully crack one egg into each well.
8. Transfer the entire skillet to the preheated oven. Bake for 10-15 minutes, or until the egg whites are set but the yolks have reached your desired doneness.
9. Garnish with a generous sprinkle of fresh parsley before serving warm.
Nutritional Information
• Nutrition Per Serving
• CALORIES: 260
• FAT: 19.2g
• PROTEIN: 9.7g
• TOTAL CARBS: 13.6g
• FIBER: 3.3g
• NET CARBS: 10.3g
Pro Tips
• Microwave the whole spaghetti squash for 3-4 minutes before cutting to make it much easier and safer to slice in half.
• For a vegetarian option, omit the salami and add 1 cup of sautéed mushrooms or a can of drained and rinsed cannellini beans.
• Add a pinch of red pepper flakes with the Italian seasoning for a touch of heat, or a sprinkle of feta or Parmesan cheese before serving for extra flavor.
• This dish reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: Can I make this spaghetti squash skillet vegetarian
A: Yes, for a vegetarian option, simply omit the salami. The recipe suggests adding 1 cup of sautéed mushrooms or a can of drained and rinsed cannellini beans for a hearty, plant-based alternative.
Q: Is there an easier way to cut spaghetti squash
A: Absolutely. To make cutting the hard spaghetti squash much easier and safer, you can microwave the whole squash for 3-4 minutes before slicing it in half.
Q: How do I store and reheat leftovers
A: This dish reheats very well. Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in a skillet over medium heat or in the microwave.
Q: What are some ways to add extra flavor to this dish
A: To enhance the flavor, consider adding a pinch of red pepper flakes with the Italian seasoning for a touch of heat. You can also sprinkle some feta or Parmesan cheese over the top before serving for an extra savory kick.
