SPAGHETTI SQUASH-EGG SKILLET
Discover your new favorite ingredient with our Spaghetti Squash-Egg Skillet recipe. Spaghetti squash is a versatile ingredient that's easy to prepare and delicious to boot! Give it a try with eggs, beans and more in this Spaghetti Squash-Egg Skillet.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pierce squash in several place with fork. Microwave on HIGH 15 min. or until tender; cool slightly.
- Heat oven to 400°F. Halve squash; remove and discard seeds. Scrape squash into strands with fork; set aside.
- Heat oil in large ovenproof skillet over medium heat. Add onions; cook, stirring frequently, 5 min. or until crisp-tender. Add squash, pasta sauce, beans, crushed red pepper and 1 cup cheese; mix lightly. Bring to boil, stirring frequently.
- Use bottom of 1/3-cup measuring cup to make 6 wells in squash mixture. Slip 1 cracked egg into each well; top with remaining cheese.
- Bake 18 to 20 min. or until egg whites are firm and yolks are cooked to desired doneness.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 210 mg, Sodium 1460 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 24 g
SKILLET EGGS WITH SUMMER SQUASH HASH
Brighten your morning with a skillet hash, brimming with summer vegetables and hearty eggs, to keep you going all the way until lunch.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
- Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.
Nutrition Facts : Calories 260, Carbohydrate 10 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 7 g, TransFat 0 g
WESTERN SKILLET EGGS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
- Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
Nutrition Facts : Calories 469, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 382 milligrams, Sodium 945 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 26 grams
SQUASH, EGG, AND CHEESE CASSEROLE
A friend cooked us a similar dish and I was never able to get the original recipe. After a few years of trying, we've come up with this version and we like it even better than the first! A great way to get non-veggie lovers to indulge!
Provided by jayceeboyer
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.
- While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter; turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.
- Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 9 g, Cholesterol 170.5 mg, Fat 31.9 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 17.7 g, Sodium 493.7 mg, Sugar 5.8 g
SQUASH HASH WITH KALE AND BAKED EGGS
Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a small bowl, whisk together 1/4 cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper.
- Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet (preferably cast iron) over medium-high. Add onion and garlic and cook, stirring occasionally, 3 minutes.
- Add squash and carrots, season with salt and pepper, and transfer to oven. Roast, stirring once, until golden and tender, 20 to 25 minutes.
- Stir kale into squash mixture, along with 1/4 cup cilantro mixture. Return to oven 7 minutes. Make 4 wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes. Serve, drizzled with more cilantro dressing.
SEARED SUMMER SQUASH AND EGG TACOS
These make great breakfast tacos, but I make them for dinner most often. Make sure to get the pan nice and hot for a delicious seared flavor.
Provided by Martha Rose Shulman
Categories breakfast, dinner, weekday, main course
Time 20m
Yield 10 tacos, serving 5 as a main dish
Number Of Ingredients 10
Steps:
- Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
- Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 646 milligrams, Sugar 4 grams, TransFat 0 grams
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