Spaghetti Squash, Kale, Tomatoes, Parmesan, Poached Egg
1 Spaghetti Squash
1 Cup Baby Kale rough chopped
1 Cup Cherry Tomatoes, halved
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Fresh Garlic
Salt and Pepper to taste
¼ Cup Shaved Parmesan
1 Teaspoon Vinegar
For the Spaghetti Squash:
There are 2 ways we like to cook spaghetti squash…
The oven way:
Preheat oven to 375F.
Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray, lay halves, flesh side down on sheet. Bake 35 minutes or until you can pierce shell easily
The microwave way:
Do not cut. Pierce shell with a fork all over the squash. Place squash on a microwave safe high sided dish. Fill with ½ cup water. Heat on high 12-15 minutes (depending on your microwaves wattage), until flesh can be easily pierced. Let sit 5 minutes, cut in half and seed.
Scrape out flesh on 4 plates.
While the squash is cooking, saute garlic in olive oil over medium heat, add tomatoes, cook 5 minutes and add kale. Saute until kale is bright green. Season with Salt and Pepper. Transfer to top of Spaghetti Squash
To Poach Eggs:
Combine about 2 quarts water and vinegar in a saucepan and bring to a simmer.
Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked using a slotted spoon to top of kale, tomato and spaghetti squash.
Garnish with Parmesan Cheese