Instructions

1. Preheat the oven to 400 degrees
2. Spear small holes into a 2-3-pound spaghetti squash with a sharp knife
3. Place the squash in a small dish with 1-2 inches of water and roast for 50-60 minutes
4. Let cool then cut the squash open, discard the seeds, and ‘shred’ the insides with a fork to make spaghetti-like strands. Set aside
5. In a large cast iron skillet or pan, brown the ground pork over medium/high heat and drain any excess grease
6. Add the spaghetti squash and olives, then mix well to combine
7. 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
8. Once the top is simmering, make small divots and add three eggs to the top
9. 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
10. Garnish the top with fresh, shredded basil