Paleo Spaghetti Squash Shakshuka Recipe For Bacterial Vaginosis
Ingredients
- 1 medium spaghetti squash
- 2 tbsp olive oil extra virgin
- 1/2 medium yellow onion chopped
- 1 large garlic clove minced
- 1 red pepper chopped
- 1 jalapeno seeded and chopped
- 1 15-oz can tomatoes unsalted
- 1 tsp cumin 3/4
- tsp chili powder
- 1/2 tsp kosher salt
- 2 large eggs
- 2 tbsp cilantro finely chopped
Instructions
- Preheat oven for 425°F. Using a fork, poke the spaghetti squash several times all over. Microwave for 10 minutes on high, flipping half way through the cook time. Cut squash in half and remove seeds. Using a fork, gently scrape the flesh to form “spaghetti strands.”
- In a medium skillet over medium heat, add oil, onion, and peppers. Cook until slightly softened, about 5 minutes. Add garlic. Sauté 1 minute. Add canned tomatoes, cumin, chili powder, salt, and pepper, and let simmer 10 minutes.
- To construct the dish, divide the sauce among each of 4 squash halves. Using a spoon or spatula, fully mix the tomato sauce with squash strands. Make a divot in the center of each boat and crack an egg into the divot.
- Place each squash half on a baking sheet. Use aluminum foil to secure the squash halves if they roll. Bake 10 minutes. Remove from oven, top with cilantro, and serve immediately.
Aries Santiago
worth the shot!