Keto Low Carb Shakshuka Spaghetti Squash is a delicious, healthy dinner recipe. The stuffed spaghetti squash is filled with a spiced tomato sauce used in shakshuka (eggs in purgatory) with eggs on top. #ketorecipes #lowcarbrecipes #spaghettisquash
Cut the spaghetti squash in half lengthwise. Be careful as it is tough to cut through. Place the squash on towels if necessary to keep it in place.
Remove the seeds by scraping the inside of each half with a spoon.
Drizzle the inside of each half with the oil and sprinkle with salt and pepper.
Place the squash cut side down on a baking sheet. Roast in the oven until tender when pierced with a knife, approximately 30-40 minutes. Remove from oven and let cool slightly to handle.
While the squash is cooking, prepare the sauce. Heat a Tablespoon of oil in a small sauce pot over medium heat. Add the onion and bell peppers and cook until onions are translucent,, approximately 3-5 minutes.
Add the garlic, paprika, cumin, and red pepper and cook until fragrant, approximately 30 seconds. Add the salt and black pepper.
Add the tomato sauce and stir to combine. Bring to a light simmer and reduce heat to medium low. Cook for sauce flavors to develop while the squash is cooking, ideally at least 15 minutes. Season to taste with salt, pepper, and spices as desired.
When the squash is ready, fluff up the interior of each squash by using a fork and shredding at the squash flesh. This will make the "noodles"! (Keep the oven on at 400F).
Pour a little sauce into each of the squash halves. Toss if desired by using a fork to fluff.
Use a fork to make deep wells for your eggs in the squash strands (I make the wells almost to the bottom) - the deep wells help prevent the egg from spilling over the sides of the squash. Spoon the remaining sauce over the squash, a little in the wells. Sprinkle the feta across the squash.
Crack an egg into each well you have made and lightly sprinkle with salt and pepper.
Place the squash back in the oven. Bake for approximately 10-15 minutes until the eggs are cooked to your preference. You can gently poke the whites or yolks with your finger and if they jiggle, they are not solid. I prefer to go for a "medium" cook where the whites are cooked but yolks are runny.
When cooked, remove from oven. Garnish with parsley/cilantro if desired. Serve immediately.
Cheese lover? Add some mozzarella and/or Parmesan to the mix! These are also great substitutes for feta.Make ahead by cooking the sauce and the squash, then just assemble and cook to serve.