Spaghetti Squash with Swiss Chard, Spiced Nuts, Tahini Tomato Sauce and a Fried Egg
As much as I love to cook, there are days when I really just don’t feel like putting in the effort. Friday night was one of them. I called Courtney and asked what he thought of just picking us up Chipotle on the way home. He agreed. And then the guilt set in. What was I doing getting fast food when I had nearly all of the ingredients on hand to make a lovely dinner at home? If we’re going to spend a small fortune on groceries, we’d better use them! So I called him back and asked him to pick up some Swiss chard instead.
And to think, we almost chose Chipotle over this masterpiece! I’m telling you, this truly ranks right up there with some of the best meals I’ve ever made. It’s one of those “okay, you really need to make this!” meals that I sometimes tell you about. It’s also one of the few meals you’ll find that is both paleo and vegetarian. These categories rarely overlap it seems. So please, don’t be put off by the lengthy list of steps; this really is not a difficult dish to make. The trickiest part is timing your cooking so that each component is warm and ready to go for assembly at the same time, which I speak to below.
Spaghetti Squash with Swiss Chard, Spiced Nuts, Tahini Tomato Sauce and a Fried Egg
Adapted from My Second Breakfast
The trickiest part is timing your cooking so that each component is warm and ready to go for assembly at the same time. I’ve listed the steps in the order I recommend that you do them, based on how long each step takes and how well each component will stay fresh and warm.
For the Spaghetti Squash
- 1 small spaghetti squash
- 1 tablespoon clarified butter or olive oil
- 2 garlic cloves, crushed
- salt and pepper
Preheat oven to 400F. Cut squash in half and remove seeds. Brush with clarified butter or olive oil and season with salt and pepper. Put 1 smashed garlic clove in each half. Bake for 30-45 minutes until the squash is tender and easily comes apart with a fork.
For the Tahini Tomato Sauce
- 1 garlic clove, crushed
- 1 1/2 tablespoon, lemon juice
- 3 tablespoons tahini
- 1 tablespoon water
- 1/4 teaspoon sea salt
- 1/2 tsp smoked paprika
- 2 small medium tomato, diced
- 2 tbsp yellow onion, diced
Mix all ingredients together in a small bowl.
For the Spiced Nuts
- 1/2 cups almonds
- 1 tablespoon coconut oil
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon lemon zest
- 1/2 tsp smoked paprika
- salt and pepper, to taste
Heat coconut oil in a small saucepan. Toss almonds in oil and cook until they start to turn golden brown. Stir in remaining ingredients and cook for an additional 1 minute. Set aside.
For the Swiss Chard
- 3 cups swiss chard, roughly chopped
- salt and pepper
In a small saucepan, put a splash of water. Let swiss chard steam/wilt for a few minutes. Season with salt and pepper and set aside.
For Assembly
- 2 eggs
- Coconut oil
- Salt and pepper
- Heat tahini tomato sauce in a small saucepan, stirring frequently.
- Meanwhile, fry your eggs in coconut oil
- Shred your spaghetti squash and season with salt and pepper. Divide onto two plates.
- Top spaghetti squash with swiss chard, tomato tahini sauce, fried eggs and spiced nuts.
Serves 2
