Reed Dunn

The classic Shakshuka becomes a lot more filling with the addition of baked spaghetti squash. Here I’ve topped it with some freshly crumbled feta cheese and sliced scallions to add an extra bite of flavor. You can keep the cheese out, and this dish is Whole30 (if you also skip the naan on the side).

While Shakshuka already is a fairly easy dish to put together, I remove the step of putting it in the oven to bake the eggs to save some of the time added by roasting spaghetti squash. Just make sure you have a large enough skillet or pan with a lid to cover and steam the eggs on your cooking surface.

Spaghetti Squash Shakshuka

1 spaghetti squash
2 cans diced tomatoes
1 pint tomatoes, freshly diced
½ onion, diced
1 red bell pepper, diced with stem and seeds removed
1 teaspoon cumin
2 teaspoons paprika
Salt
Pepper
5 eggs
Olive oil
½ cup crumbled feta cheese
Diced green onion or cilantro (optional)

Preheat oven to 375 degrees F. Line a baking sheet with foil.

Cut squash in half, horizontally, and scoop out seeds and pulp. Brush olive oil on the cut side of the squash and season with salt and pepper. Place on the baking sheet and bake for 40 minutes.

While the squash is baking, dice fresh tomatoes, onion and red bell pepper, keeping each in a separate bowl. Once squash is done, take it out of the oven to cool. That will make it easier to handle.

In a large skillet, add 2 tablespoons olive oil over high heat. Once heated, add in diced onion and cook for 5 minutes. Add in diced red bell pepper and cook for another 5 to 7 minutes, reducing heat to medium-high. Season with cumin and paprika and a large pinch of salt and pepper.

Stir in two cans of diced tomatoes, with juices, and diced fresh tomatoes. Continue to cook on medium until fresh tomatoes are cooked, about another 5 to 7 minutes.

Scoop squash to get “spaghetti” strands, and fold into tomato mixture. Carefully create 5 wells into the mix and crack an egg into each. Season the top with salt and pepper and cover the pan with a lid. Once the whites are cooked, remove from the heat. This will take about 10 minutes, give or take, depending on your heat source and how runny you like your eggs.

Sprinkle with feta cheese and optional garnish and serve with naan or bread for dipping into the sauce.

This Cheesy Broccoli and Carrot Soup is ultimate comfort food. Piles of diced onion and carrot get sautéed and layered in with coconut milk, two cheeses and, of course, broccoli for a bowl of warm, cheesy goodness. Adding in extra veggie bumps up the heartiness of the soup and makes it more filling than a standard Broccoli Cheddar Soup.

Cheesy Broccoli and Carrot Soup

1 large onion
2 carrots
2 cloves garlic
1 head broccoli
1 ½ cups shredded cheddar cheese
1 cup shredded gouda cheese
4 cups vegetable broth
1 cup coconut milk
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
Salt
Pepper

Peel and dice onion and carrots to similar sizes. Cut florets from broccoli and rough chop into small pieces, setting aside.

In a dutch oven or stockpot, heat 1 tablespoon olive oil over high heat. Add in onion and carrots, cooking for 10-12 minutes. Reduce heat to medium-high. Mince garlic and add into the pot with butter and flour, whisking for 2-3 minutes while butter fully melts and flour cooks.

Pour in 4 cups vegetable broth and broccoli, stirring well to combine. Return to a boil, reduce heat and simmer for another 10 minutes. Add in shredded cheeses and stir until cheese is melted. Stir in coconut milk, season with salt and pepper to taste. Serve.