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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.
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.Print
Meaty Marinara Eggs and Squash
- Yield: 4 1x
- 2–3 pound spaghetti squash
- 1 pound ground pork sausage
- 1 jar Prego® Farmers’ Market Classic Marinara
- 1 cup sliced green olives
- Optional: fresh basil to garnish
- Preheat the oven to 400 degrees
- Spear small holes into a 2-3-pound spaghetti squash with a sharp knife
- Place the squash in a small dish with 1-2 inches of water and roast 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, brown the ground pork over medium/high heat and drain any excess grease
- Add the spaghetti squash and olives, then mix well to combine
- Pour in the marinara and heat until the top of the mixture starts to bubble. You may need to mix throughout the process to ensure the entire dish is hot
- Once the top is simmering, make small divots and add three eggs to the top
- Cover and let the eggs cook, around 10 minutes. In order for the eggs to fully cook on the bottom, the marinara mixture at the top must be hot. If the egg whites are not cooked after 10 minutes, continue to heat until they are cooked, but the yolks can still be runny
- Garnish the top with fresh, shredded basil
Looks delicious! Even my kids are on the zoodles and spaghetti squash bandwagons, so this sounds like a meal that we could all enjoy!
Daaaaaaang nice work mom!! That’s awesome your boys are all over the veggie noodles!
Rebecca @ Strength and Sunshine says
Never feel bad about the 8:30 bedtime 😉 It’s legit (even for a 20 year old!)
Even though breakfast is…life…I rarely..okay, never, have breakfast for dinner!
Hahaha ok you definitely helped my cool self-conciousness go up a little. Thanks Rebecca. Breakfast for dinner is apparently a really ‘in’ concept, or so I’m told…
Lottie L'Amour says
This looks DELICIOUS! I make something very similar with chorizo, tomatoes, peppers and egg but this is a really great veggie alternative. I’ll be giving this a go!
Oooo I love chorizo with eggs! I’ll try your version if you try mine! 😉
a friend told me about eggs in marina sauce the other day – i haven’t tried it yet but now a 2nd recipe?!? nice 🙂 this looks yummy and a great way to get in some extra veggie love!
I think it’s fate!! Guess you just have to try it now. Thanks Millie!
This looks so amazing and I love that it is only five ingredients! What a perfect weeknight recipe idea!
Can’t beat easy and minimal ‘stuff’ you need to add to create a family meal right?! Thanks Emily!
Yum! This looks delicious! I love how flavorful Prego sauces are- they are definitely my fave!
NICE! This recipe is right up your ally! Thanks so much Cara!
Carolyn West says
I love spaghetti squash but it’s great to have some new ideas on how to use it in recipes. This looks amazing. #client
It’s always great to get new inspirations when stuck in a veggie rut. Thanks Carolyn!
linda spiker says
Looks divine! Pinning to my egg board!
Thanks so much Linda!
Squash is really good alternative to noodles, it is way more healthier.
I actually prefer the taste too! It’s a great alternative if going trying to cut some carbs throughout the day. Thanks Sophia!
Heather @ Polyglot Jot says
hahaha the snuggie and golden girls…thats amazing! I dont have kids yet and i feel like im no longer hip and i want to go to bed at 9 every night. i can only imagine how much “cooler” im going to get.
This recipe looks so delicious! I love the brinner recipes too!
Oh you just wait Heather, you are going to be so freaking cool once you have kids. You are well on your way already! 😉
I love spaghetti squash! It’s one of my favorites:)
Me tooooo! And I love roasting it that way – cutting it beforehand then roasting always comes out more watery for me for some reason.
Maggie Unzueta says
That looks amazing. My husband would love this for breakfast. Pinning!
Thanks for the pin love Maggie!
Maya | Wholesome Yum says
This looks amazing! I love all the parts of this… eggs, spaghetti squash, meat… all my faves!
Whoop whoop a girl after my own heart! Enjoy Maya!
Oh yum! I’ve never had a dish like this, but it looks amazing! Saving to try soon for sure!
It sure is. My hubby highly approved, which is not an easy task to get! Thanks Ashley.
Yum! Another delicious looking, healthy recipe. I just tried spaghetti squash for the first time the other week, and I love it. Pinning this!
A fav during Whole30!! Glad you gave it a whirl Shann. Enjoy!
Oh yum, that looks really good. I am SUCH a huge fan of Spaghetti Squash!
It’s DA BEST. I now prefer it over traditional pasta! Thanks Angie 😉
This sounds SO good! I definitely am going to have to try it! <3
I hope you do Susannah!!!
Ashley LaMar says
My husband is vegetarian so I could never make this but it definitely looks delicious!
You could definitely replace the shrimp with marinated and baked tofu or tempeh!
Kelly @ Eat the Gains says
This sounds good and easy! I’m all about adding some veggies in my breakfast too!
Good and easy are my mottos! 😉 Thanks Kelly!
This looks delicious Chrissa! I love spaghetti squash, but I haven’t bought it for a while; however, I’m all over 1 pot meals. 🙂 They are especially good when I forget to make dinner till um… 4:30?
Hey, 4:30 is pretty dang good! It’s when you hit the 6:35 mark when it’s crunch time!! Thanks Emily! Hope you love it!
Wow, that looks so delicious! I love spaghetti squash!
Thanks Lindsay! Spaghetti squash is definitely a celebrity in this house too!