I created this when I was trying to use up the vegetables in my fridge before they went bad; this is great dish for breakfast, a main meal, or a side dish.
4 strips Bacon, cooked crisp & crumbled; set aside (drain fat & set pan aside; you’ll be using the pan to cook the dish) – – use vegetarian bacon for a vegetarian option
2 zucchini, spiraled & chopped into smaller strings
1/2 spaghetti squash*
1/2 red pepper, seeded & chopped
1 tablespoon Melt (or other butter substitute)
1/2-1 cup chicken stock/broth (vegetable for a vegetarian option)
Salt & Pepper, to taste
Garlic Powder, about 1-2 teaspoons
Onion Powder, about 1/2 to 1 teaspoons
Cook spaghetti squash per below; set aside. Cook bacon; remove from pan & pour out fat for another use. Return pan to low heat & add Melt and the red pepper chunks. While pepper is cooking, spiraling the zucchini. Once pepper is tender; add zucchini and about half of the stock/broth to deglaze the pan. Cook a couple of minutes then add spaghetti squash and season with garlic powder, onion powder, and black pepper; mix well & bring to a simmer. Carefully crack each egg over a quarter section of the pan & salt pan; reduce heat to low & cover. Cook until eggs are cooked through and until the liquid has thickened. Serve with reserved bacon crumbles.
* to cook spaghetti squash quickly: stab with knife & cook in microwave about 1-2 minutes. Removed & carefully cut off ends, then cut in half. Place cut side down in Pyrex or other microwave safe dish & pour in about 1/2 to 1 cup water. Microwave 10-12 minutes or until squash is tender. Carefully remove seeds, and using a fork, fluff the squash flesh & scrap out into a bowl. Set aside half for another use (I like it with chili poured over). I have found that leaving the seeds in keeps the flesh from drying out when cooking. This can also be cooked in the oven. Just cut in half & place in baking pan and bake in 350°F oven until roasted & tender.