Spaghetti squash…not just for faux noodles anymore! We’ve been getting a lot of spaghetti squash and spinach in our produce box lately, and this was a way to break beyond our normal ways of eating them. Like any casserole, it would be amenable to using up odds and ends of whatever you have in your refrigerator. Enjoy!
Italian Egg Bake
- 1/2 T. bacon fat
- 1/2 lb. ground beef (or pork or turkey)
- 1/2 large onion, minced
- 3 garlic cloves, coarsely chopped
- 1/2 can diced tomatoes, drained
- 4-6 cups spinach leaves
- 1/4 large or 1/2 medium roasted spaghetti squash, pulled into noodles
- 7 eggs
- 1/2 T. + 1/2 t. Italian seasoning
- 1/2-1 t. salt
- Preheat oven to 350. Heat bacon fat in large skillet over medium-high heat. Brown beef and remove from pan with slotted spoon (leave the rendered fat behind!). Saute the onion until it is starting to brown, then add the garlic and cook, stirring occasionally, until fragrant, about a minute.
- Add in diced tomatoes and cook, stirring occasionally, for about a minute. Add in spinach and cook, stirring occasionally, until leaves are wilted. Add in the spaghetti squash, beef, 1 T. Italian seasoning, 1/2 t. salt, and pepper to taste. Stir to combine and remove from heat. Spread mixture evenly in an 8″x8″ pan.
- In a small bowl, whisk the eggs with 1/2 t. Italian seasoning and a dash of salt and pepper and pour over the spinach mixture in the pan. Bake at 350 for 30 minutes. (If you do dairy, grate some Parmesan on it just before serving!)