Spaghetti Squash w/ Creamy Pesto 🌿 & Runny Eggs 🍳

This is like a cross between carbonara and pesto pasta- literally the best of both worlds. This recipe is carb free, so delicious and actually kosher for pesach (and gluten free)! You can do this on regular pasta or zoodles too, either way it’s the perfect dinner.

Ingredients: (serves 2-3 people)

1 spaghetti squash

1 cup basil

1/2 pine nuts

4 cloves garlic

Salt and pepper to taste

Olive oil

Any kind of cream

Parmesan cheese

Eggs

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Directions:

For the spaghetti squash: cut the squash in half, scoop out the seeds. Drizzle olive oil, salt and pepper. Place on a baking tray with parchment paper, poke the skin with a fork and bake for 1 hour at 375 degrees. When finished, scrape out the flesh to make your spaghetti.

For the pesto: place your basil, pine nuts and garlic in a food processor. Blend until pasty. Add in salt and pepper, turn the food processor back on and slowly stream in olive oil until the pesto is a smooth but thick consistency.

When you are ready to make your sauce, heat pesto in a frying pan and then add the cream. Raise the flame to medium heat and allow to thicken. Sprinkle some Parmesan and mix. Once combined, set aside.

For the eggs you have 4 choices

~Poach: bring a pot of water to a boil and add 1 tbsp vinegar. Swirl the water around and drop in your egg. Allow to boil and cook until egg whites are cooked through and firm. Allow to dry on paper towel.

~Soft boil: bring a pot of water to a boil. Add in your eggs, with shells. Boil for 6-7 minutes and remove into a bowl of ice water.

~Sunny side up eggs: heat a little oil over medium heat. Crack in your egg and let the whites cook. Remove from frying pan when you have reached desired doneness. ~Sous vide: preheat Sous vide in water to 167. Let eggs cook for 13 minutes. Remove eggs and allow to cool.

To Plate: place some spaghetti squash on your plate. Pour the pesto cream sauce over it. Place your egg on top and top with cracked black pepper and extra Parm. Enjoy!!

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Tips:

✨You can prepare the squash, the pesto and soft boil or Sous vide the eggs in advance.

✨Triple the pesto recipe and freeze the extras.