- 1 small spaghetti squash mine was 1 ¼ pounds or half of a larger one
- 1/2 tablespoon olive oil
- 2 slices of bacon
- 2 tablespoons minced onion
- 1 clove garlic minced
- 4 small leaves of kale or 2 large cut into skinny threads (called a chiffonade)
- 1 teaspoon red wine vinegar
- ¼ teaspoon black pepper
- 1 large egg
Preheat the oven to 375 degrees F. Cut squash in half vertically and scoop out seeds. Rub inside of flesh with olive oil and 2 big pinches of salt. Place cut side down on a sheet pan and roast for 12 minutes.
Turn over so cut side is facing up and bake for another 15-20 minutes (this helps pull some of the moisture out so it won’t be as soggy), or until flesh is softened and will pull into strands when you use a fork to remove them. Be careful not too overcook – which is common with spaghetti squash. When the strands will pull away from the outer skin, it is done. It should be al dente like pasta. Remove from oven and use a fork to remove the strands, much like you would do to pulled pork. (Use strands from one half if you are using a large squash.)
While squash is roasting, heat a cast iron skillet over medium heat. Let it get hot, then add bacon. Cook until crispy, turning heat up slightly if needed. Remove bacon and drain on paper towel. Crumble it when cool.
Leave the bacon fat in the pan. Add onion and garlic to pan and saute over medium heat for 3 minutes, until translucent. Stir in kale and about 1 tablespoon water. Cook for 4-5 minutes, until kale is wilted. When squash is done roasting an you have removed its strands, place them in a towel and squeeze some of the water out.
Add the spaghetti squash to the pan and use a fork to gently stir and combine, so kale distributes itself through the squash. Stir in bacon, vinegar, black pepper and 2 big pinches of salt. Taste and adjust salt as needed. Make a well in the middle of the hash, that reaches the bottom of the pan, and crack one egg into it. Cook on medium heat until the yolk is as set as you prefer. Enjoy!
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