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!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.