Cut spaghetti squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350°F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape the meat out for "noodles".
Lightly drizzle a pan with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out 4 holes in the spaghetti squash for the eggs.
Crack eggs into the holes in the squash and cook for 5-10 minutes until eggs reach desired consistency. (I typically use a cast iron to broil in the oven but it was unavailable today).
Top skillet with fresh dill, chipotle sauce, basil, and salt and pepper to taste. Enjoy your spaghetti squash egg skillet!
5 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
