Hey Guys Today We're Going to Make Spaghetti Squash Shuka: It's Shakshuka Baked in a Spaghetti Squash

Today we're going to make spaghetti squash shuka, it's shakshuka baked in a spaghetti squash. These are already pre-baked on 350° for 45 minutes and I just scooped out the seeds and threw them out and scraped the insides into a bowl. So what we're going to do is start with some olive oil in a pan and sauté onions and garlic.

This is one chopped onion and a few cloves of garlic already minced. Once the onions have sauteed for a few minutes they're nice and translucent. We add about four large DIC ripe tomatoes and let those simmer a bit more with the onions. Now that the tomatoes are sauteed and the onions and garlic we're just going to season it up so we have some salt here and some pepper cumin and cayenne for a little kick. Now you can leave it out if it's too spicy for you add more if you like spicy.

Mix that all up now we add a few tablespoons of canned tomato paste. And anytime I use tomato products from a can I add a pinch of sugar just to combat the acidity of that like canned taste that metallic tomato can taste just a pinch not too much and it doesn't yield a sweet result at all. It just combats the acidity. We mix all that together and we have this nice spicy sauce.

Once we have that all mixed up we add in the shredded spaghetti squash from before that we scooped out of the baked spaghetti squash right into here. And we mix it up with the sauce get it all mixed up have the Tomato mixture all over the spaghetti squash. Heat it through now that the spaghetti squash is hot we just scoop it right back into the shells be careful don't burn yourself crazy hot. And if there's any extra left over that's for you to taste. It's actually a really great side dish on its own just like that.

And then we make indentations for the eggs so that they have a place to rest one egg in there if they're small they might only fit one or the big ones will fit two or maybe even three depends how hungry you are season the tops with salt and pepper. That's to season the eggs themselves. And then we transfer these to the oven to bake.

These just came out of the oven and we just garnish them with some fresh cilantro. It's not just about garnish it actually also really tastes good with the tomato and all this good stuff.

"WEBVTTKind: captionsLanguage: enhey guys today we're going to make spaghetti squash Shuka it's shakshuka baked in a spaghetti squash these are already pre-baked on 350° for 45 minutes and I just scooped out the seeds and threw them out and scraped the insides into a bowl so what we're going to do is start with some olive oil in a pan and sauté onions and garlic this is one chopped onion and a few cloves of garlic already minced once the onions have sauteed for a few minutes they're nice and translucent we add about four large DIC ripe tomatoes and let those simmer a bit more with the onions now that the tomatoes are sauteed and the onions and garlic we're just going to season it up so we have some salt here and some pepper cumin and cayenne for a little kick now you can leave it out if it's too spicy for you add more if you like spicy and mix that all up now we add a few tablespoons of canned tomato paste and anytime I use tomato products from a can I add a pinch of sugar just to combat the acidity of that like caned taste that metallic tomato can taste just a pinch not too much and it doesn't yield a sweet result at all it just combats the acidity we mix all that together and we have this nice spicy sauce and once we have that all mixed up we add in the shredded spaghetti squash from before that we scooped out of the baked spaghetti squash right into here and we mix it up with the sauce get it all mixed up have the Tomato mixture all over the spaghetti squash and heat it through now that the spaghetti squash is hot we just scoop it right back into the shells be careful don't burn yourself crazy hot and if there's any extra left over that's for you to taste it's actually a really great side dish on its own just like that and then we make indentations for the eggs so that they have a place to rest one egg in there if they're small they might only fit one or the big ones will fit two or maybe even three depends how hungry you are season the tops with salt and pepper that's to season the eggs themselves and then we transfer these to the oven to bake these just came out of the oven and we just garnish them with some fresh cilantro it's not just about garnish it actually also really tastes good with the tomato and all this good stuff and we check it out I hope the yolk is runny that's how I like it oh baby look at that perfect you can find this recipe on kosher.comhey guys today we're going to make spaghetti squash Shuka it's shakshuka baked in a spaghetti squash these are already pre-baked on 350° for 45 minutes and I just scooped out the seeds and threw them out and scraped the insides into a bowl so what we're going to do is start with some olive oil in a pan and sauté onions and garlic this is one chopped onion and a few cloves of garlic already minced once the onions have sauteed for a few minutes they're nice and translucent we add about four large DIC ripe tomatoes and let those simmer a bit more with the onions now that the tomatoes are sauteed and the onions and garlic we're just going to season it up so we have some salt here and some pepper cumin and cayenne for a little kick now you can leave it out if it's too spicy for you add more if you like spicy and mix that all up now we add a few tablespoons of canned tomato paste and anytime I use tomato products from a can I add a pinch of sugar just to combat the acidity of that like caned taste that metallic tomato can taste just a pinch not too much and it doesn't yield a sweet result at all it just combats the acidity we mix all that together and we have this nice spicy sauce and once we have that all mixed up we add in the shredded spaghetti squash from before that we scooped out of the baked spaghetti squash right into here and we mix it up with the sauce get it all mixed up have the Tomato mixture all over the spaghetti squash and heat it through now that the spaghetti squash is hot we just scoop it right back into the shells be careful don't burn yourself crazy hot and if there's any extra left over that's for you to taste it's actually a really great side dish on its own just like that and then we make indentations for the eggs so that they have a place to rest one egg in there if they're small they might only fit one or the big ones will fit two or maybe even three depends how hungry you are season the tops with salt and pepper that's to season the eggs themselves and then we transfer these to the oven to bake these just came out of the oven and we just garnish them with some fresh cilantro it's not just about garnish it actually also really tastes good with the tomato and all this good stuff and we check it out I hope the yolk is runny that's how I like it oh baby look at that perfect you can find this recipe on kosher.com\n"