Pesto spaghetti squash with a poached egg is our newest obsession. I make it once a week at least. The runny yolk adds creaminess to the dish, and we're quite sad when it's over.
Most pestos at the grocery store either have 100 ingredients or contain soybean oil. I make my own with a fun added herb. Mint.
This is one dish I don't use my air fryer or instant pot. Yes, I kick it old school with the oven. Roasted spaghetti squash with garlic, olive oil, and CampMix makes me a happy woman. And my house smells delicious. I cook the squash the night before, The Foolproof, Step-by-Step Guide to Cooking Spaghetti Squash, I add a few cloves of garlic and fresh basil for aromatics. I also make the pesto the night before and pour a little over the spaghetti squash in the Tupperware bowl; it soaks in all the awesomeness.
My grandma made fried macaroni and cheese when I was younger. Best thing in the world. I used the concept for the spaghetti squash. I added Earth Balance Soy Free buttery spread in the cast iron and fried up the squash a bit. As it cooked, I added the pesto (save some for the top of the poached egg). Once it's nice and hot, drop to simmer and work on the poached egg.
I know many who are intimidated of the poached egg. Don't be. The options to cook it in your instant pot are fantastic, but it didn't work for me. I use a saucepan of water, olive oil, salt, boil, stir and 2 minutes later have a beautifully poached egg. A slotted spoon is also needed.
I look forward to making this dish for my friends.
Ingredients for Pesto
About 1/4 cup minced garlic
1 cup extra light olive oil
A few mint leaves
Squirt of lemon
Dash of crushed red pepper
In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top with basil leaves and a few mint leaves. Add garlic and seasonings. Blend. After I dry mix, I use a spoon and scrape the mixture back into the middle. I found this method blends better especially if some of the basil and mint leaves don't thoroughly chop up.
Add the olive oil and lemon (watch out for the seeds). Chop again.
Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt.
I tend to go lighter with the seasonings because you can always add but you can't take away.
How to Poach an Egg
Fill a saucepan with water
Add a tablespoon of olive oil and Himalayan Pink Sea Salt
Bring to a boil
Crack an egg into a bowl
Use slotted spoon to stir the boiling water into a vortex
Carefully pour the egg into the water
Timer: 2 minutes (I use my phone)
I've noticed with an electric stove I've had to slide the pan halfway off the heat or lower the amount of water I put in. I've had boil overflow issues before. I miss my gas stove.
Lift the egg out with the slotted spoon.
Did you make this dish? Added anything to it? Am I fabulous? What are your opinions about poached eggs? Should I do a video?