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pesto squash spaghetti with eggs

the long & silky green ribbons of squash make this skillet beautiful & healthy, & the hearty breakfast comes together so easily!

(serves 4 & takes 35 minutes)


3 green squash

1 tsp olive oil

4 tbsp pesto

4 large eggs

3 tbsp bread crumbs

fresh parmesan, grated, for topping

chili flakes, for serving


1. using a vegetable peeler, shave the 3 squash. in a large skillet over medium-low heat, add olive to coat bottom of pan. add squash & pesto & toss until well coated.

2. cook squash 1 minute & create 4 spaces for the eggs. crack an egg into each space. cook, covered, until eggs are set, about 15 minutes.

3. sprinkle with bread crumbs, grated parmesan, & chili flakes.


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