Meaty Marinara Eggs and Squash

22 Jun

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PickedAtPeak #CollectiveBias

Brinner? Dinfest? What do you really call dinner you could eat for breakfast – or vise versa? Genius??? BINGO, that’s it! When it’s one of those mornings you wake up famished from a long night out of dancing (ha – I mean diaper changing/feeding) or need a hearty and filling dinner to power you through an evening of socializing (I mean passing out by 8:30), this meaty marinara eggs and squash is just the ticket.

Pin It!

Ok I’m officially really uncool. Like reading that paragraph above made me almost say out loud, “I remember when I was young and hip!”. How come having a child makes you feel 80 years old? ‘Cause toddlers kick your ass – that’s why.

I know one day I’ll regain my energy and feel spry again, but for now I think I’ll just make a big pot of meaty marinara eggs and squash and devour a plate or two wrapped in my Snuggie, watching reruns of Golden Girls. THAT is a winning Friday night if you ask me.

PSA: You don’t have to be super lame to enjoy this one-pot meal. Really cool people will love it too. And when this tasty and this healthy dish can unite lame and cool, young and old – all the people of the world rejoice.

This simple meal is comprised of only FIVE ingredients, and it’s paleo, squeaky clean, and can easily be a whole30 compliant dish. So hop in your Buick, crank up the polka music, and head to your nearest Walmart to pick up this new product – Prego® Farmers’ Market Sauces.

Made with fresh ingredients like vine-ripened tomatoes, garlic, and basil, and picked at the peak of freshness, Prego® Farmers’ Market Classic Marinara makes a perfect sauce to combine all the ingredients into an easy, ‘perfect-for-breakfast-lunch-or-dinner’ and ‘perfect-for-leftovers’ dish. Speaking of hearty, how about we throw in some ground pork sausage, roasted spaghetti squash, green olives, and top it with a few eggs, runny yolk and all. FIVE ingredients = big hearty meal…done and done.

To start, preheat the oven to 400 degrees and spear small cuts into a 2-3-pound spaghetti squash using a sharp knife. Place the squash in a small dish with 1-2 inches of water. Roast the squash for 50-60 minutes. Let cool then cut the squash open, discard the seeds and ‘shred’ the insides with a fork to make spaghetti-like strands. Set aside.

In a large cast iron skillet or pan over medium/high heat, brown the ground pork and drain any excess grease. Add the spaghetti squash and olives, then mix well to combine. Next, pour in the classic marinara and heat until the top of the mixture starts to bubble. You may need to mix throughout the process for even heating.

Once the top is hot and bubbling, make three small divots and add the eggs. Cover and let the eggs cook, around 10 minutes. In order for the eggs to fully cook on the bottom, the marinara mixture must be hot. If the egg whites are not cooked after 10 minutes, continue to heat until the whites are fully cooked (yolks can still be runny). Garnish the top with fresh, shredded basil if desired.

Voila! Easy and delicious for ages 1 to 80!

Time Saver Tip

Roast and shred spaghetti squash in advance and store in an airtight container in the refrigerator. When ready to make the meal, allow more time for mixture to warm through.