Spaghetti Squash Pasta with Kale, Mushrooms, Guanciale, & Fried Egg

It’s World Egg Day, so I was inspired to share one of my favorite eggy recipes with you! While eggs used to be a super big nutritional no-no due to their cholesterol content, research has found that they don’t raise your cholesterol one darn bit! I’m so excited to live in a time when eggs are no longer a guilty pleasure, but a delicious healthy pleasure instead! So what are you waiting for? Dive into this scrumptious recipe for World Egg Day and fill up on some high quality-protein, vitamins, minerals, and antioxidants to keep you healthy and satisfied.

 

Spaghetti Squash Pasta with Kale, Mushrooms, Guanciale, & Fried Egg

Time: 1 Hour 15 Minutes
Serves 4

Ingredients
1 large spaghetti squash, about 2 lbs, halved and seeded
1/4 pound guanciale or bacon, chopped
1 medium shallot, thinly sliced
4 cloves garlic, minced
1 small serrano pepper, minced
8 oz cremini mushrooms, trimmed and thinly sliced
1 small bunch kale, chopped
1.5 cups low-sodium chicken broth
1/4 cup dry white wine
1/2 cup freshly grated parmesan cheese
4 fried eggs

Directions
Preheat the oven to 375 F.

Season squash with salt and pepper. Set squash flesh-side down in a shallow baking pan and add about 1/4 inch of water to cover the bottom of the pan. Cover squash with aluminum foil and bake for 45 minutes to 1 hour, until squash is fork tender. Shred squash with a fork. Keep warm and set aside.

Meanwhile, in a large sauté pan over medium heat, cook the guanciale until crisp and brown. Transfer with a slotted spoon to paper towels, leaving about 2 tbsp of fat in the pan. Add the shallots, garlic, serrano, and mushrooms and simmer for about 5-6 minutes, until the mushrooms have browned. Add kale and broth. Simmer on medium heat for about 12-15 minutes, until most of the broth is absorbed and the kale is tender.

Return the bacon to the pan. Add white wine and cook until the liquid has completely evaporated. Add reserved shredded squash and stir, rewarming if necessary. Season to taste with salt and pepper if desired and serve on plates topped with a fried egg!

Flat Iron Steak with Yellow Squash and Tomatoes

 

This dish is hands down the most summery meal I’ve made all season! The flavors of the steak and the sherry vinegar glaze are outstanding, and I will say that I decorated this dish after eating a few bites of the steak, and was in such awe of my creation that my artistic abilities certainly overtook me

Below is the recipe! It’s so delicious and easy to make that you might as well take a trip to the store after work and make it tonight!

 

Flat Iron Steak with Yellow Squash and Tomatoes

Serves 4
Time: 20 Minutes

Ingredients
Salt and freshly ground pepper
1.5 lbs flat iron steak, cut into 4 (6 oz) steaks
3 tbsp olive oil, divided
2 medium yellow squash, halved
2 medium tomatoes, roughly chopped
4 cloves garlic, minced
1/3 cup sherry (or balsamic) vinegar
2 tsp light brown sugar

Directions
Pat steaks dry and season with salt and pepper. Set aside.

Heat a large skillet or dutch oven on medium-high with 2 tbsp olive oil. Add squash and sauté for about 3 minutes. Add tomatoes and garlic and sauté for another 2 minutes, or until squash is tender. Set aside.

In the same pan, heat 1 tbsp olive oil over medium-high heat. Add steak pieces when oil shimmers and cook until browned, about 2-3 minutes per side for medium-rare. Set aside and cover with foil for about 10 minutes to let steak rest before slicing.

In the same pan, add vinegar, sugar, 1/2 tsp salt, and 1/2 tsp black pepper and cook over medium heat until reduced by half, about 5 minutes.

Slice steak when well rested. Serve drizzled with sherry/balsamic glaze and with squash and tomato sauté on the side.