SPAGHETTI SQUASH-EGG SKILLET

Spaghetti Squash-Egg Skillet image

Discover your new favorite ingredient with our Spaghetti Squash-Egg Skillet recipe. Spaghetti squash is a versatile ingredient that's easy to prepare and delicious to boot! Give it a try with eggs, beans and more in this Spaghetti Squash-Egg Skillet.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 8

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Ingredients

1 spaghetti squash (3 lb.)
1 Tbsp. oil
1 small onion, chopped
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (15.5 oz.) cannellini beans, rinsed
1/2 tsp. crushed red pepper
1 pkg. (6 oz.) KRAFT Finely Shredded Parmesan Cheese, divided
6 eggs

Steps:

Pierce squash in several place with fork. Microwave on HIGH 15 min. or until tender; cool slightly.
Heat oven to 400°F. Halve squash; remove and discard seeds. Scrape squash into strands with fork; set aside.
Heat oil in large ovenproof skillet over medium heat. Add onions; cook, stirring frequently, 5 min. or until crisp-tender. Add squash, pasta sauce, beans, crushed red pepper and 1 cup cheese; mix lightly. Bring to boil, stirring frequently.
Use bottom of 1/3-cup measuring cup to make 6 wells in squash mixture. Slip 1 cracked egg into each well; top with remaining cheese.
Bake 18 to 20 min. or until egg whites are firm and yolks are cooked to desired doneness.

Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 210 mg, Sodium 1460 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 24 g