Tag Archives: squash

Baked Eggs with Bacon, Squash, and Kale Hash

26 Jan

I eat almost the exact same thing for breakfast every day of the work week. In the colder months, it’s oatmeal with whatever dried fruit i have in the pantry and a sprinkling of toasted nuts. When the weather warms, I change over to yogurt and granola with fresh fruit, with the occassional change-over from yogurt to kefir, which is…drinkable yogurt. Pretty boring, right? But when I need to get out the door quickly )because I’ve overslept  again, and then idled too long in the shower’s warmth, and forgotten that I needed to pack my bag for yoga after work), these breakfast standards are easy and reliable, and I actually really never get sick of eating them.

Baked Eggs with Bacon, Squash, and Kale Hash

But on the weekends…I’m a sucker for a good breakfast. In my mind, going out for brunch is the ultimate urban luxury, and I do it as often as possible, but I can’t justify spending $20 for a couple of eggs and a plate of fried potatoes every single Sunday. Even if the eggs are fresh out of the happiest, most organic, free range chicken that ever lived, with yolks the color of sunshine and laughter. It’s just not in my best financial interest to indulge  my brunch habit weekly.

So today, I made my own brunch and there wasn’t a fried potato in sight. It cost way less than $20, and I got to eat it sitting on the couch with my favorite guy while watching cartoons for grown ups. It was luxurious in its own way.

Tomorrow, I’m back on oatmeal.

Baked Eggs with Bacon, Squash, and Kale Hash 

2 strips bacon, finely diced
1 butternut squash, peeled and cut into 3/4 inch pieces
1 large onion, diced
2 cups torn kale leaves
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
2 teaspoons fresh minced sage
salt and pepper
6 large eggs
1 tablespoon freshly grated parmesan cheese plus additional for serving

Preheat the oven to 400°F.

Cook the bacon in a skillet over medium heat until it is crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Reserve 1 tablespoon of bacon grease and discard the rest.

Toss the squash, onion, and kale with the garlic, olive oil, 1 tablespoon of bacon grease, thyme, sage, and a generous amount of salt and pepper until everything is well coated. Divide onto 2 parchment-lined baking sheets and roast, rotating the pans and stirring the vegetables after 15 minutes. Continue roasting until the squash is fork-tender, 10 to 15 minutes longer.

Spray an 7 x 11 baking pan with cooking spray. Transfer the vegetables into the pan and stir in the cooked bacon bits. Press down on the vegetables so they form an even layer. Crack each egg into a small ramekin and pour slowly it over the vegetables so that the yolk doesn’t break. Repeat with the rest of the eggs, cracking and pouring each egg over the hash, one at a time. Sprinkle the eggs with additional salt and pepper and parmesan cheese. Return to the oven and bake until the whites of the eggs are set, but the yolks are still loose, between 12-15 minutes. Sprinkle with additional cheese.

Makes 3-4 servings, depending on how hung over you are from Saturday night.

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Spaghetti Squash – Accepting It For What It Is

16 Jan

It seems impossible, but somehow I’ve survived 34 years and 2 stints in Weight Watchers without ever cooking spaghetti squash. Starving and delusional, many people following the program gush, “It’s just like eating pasta! You can’t even  tell the difference!”

They’re wrong. It’s funny how we can totally lie to ourselves when we want to drop a dress size.

Spaghetti squash with caramelized onions, roasted red peppers, and chicken sausage.

It’s stringy.  Other than that, it’s not like eating noodles, but no matter. Spaghetti squash has it’s own merit. It can be roasted in the oven, caramelizing the sugars and ramping up its inherent squashiness. Or, it can be nuked in the microwave in about 1/3 of the time, leaving it a blank canvas for whatever flavors you  toss it with.

I’ve never made spaghetti squash before, but I’ve eaten plenty of it. Like lots of vegetables, it’s bland when it’s not seasoned properly. That why I chose to toss mine with a whole bunch of bold flavors. I’m not giving a full recipe for this one. I raided my fridge and pantry, using what I had on hand, and eyeballed the amounts of the ingredients. This is my absolute favorite way to cook.  Taste and adjust as you go. You should try it! It’s liberating!

Here’s what I did:

  1. Cut the spaghetti squash in half lengthwise. Scooped out the seeds and guts and discarded. Sprinkled generously with salt and pepper. Placed cut side down in a glass 9 in. x 13 in. Nuked on full power for 15 minutes, checked to see if I could fork the flesh into it’s characteristic thin strands easily, couldn’t, and then nuked for another 5 minutes. That did the trick. Timing will vary depending on the size of your squash and the pep of your microwave. Everything else happened in the time the squash was cooking.
  2. Caramelized an onion with a few roughly chopped anchovy filets (left over from my kale salad) in olive oil, salt, pepper, and about 1 tablespoon of dry. Onions were cut into half moons so they’d be fork-twirlable like the squash.
  3. Cut a roasted red pepper into very thin strips (also twirlable).
  4. Seared off a couple of chicken sausages (Mild Italian flavor) and sliced on the bias.
  5. Deglazed the pan with a bit of Sauvignon Blanc (it was open). Added a small pat of butter and another pinch of Italian seasoning
  6. Grated some parmesan.
  7. Rough chopped a handful of parsley
  8. Pulled the cooked sqush apart with a fork. Drizzled with a bit of olive oil and sprinkled generously with salt and pepper. Tossed it all together and ate a huge amount. Saved half for an awesome lunch tomorrow.

Is spaghetti squash in your regular cooking rotation? How do you prepare it?

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