Sauteed Spaghetti Squash with Asiago Cheese and Arugula A delicious and healthy twist on your typical pasta! 2-4 Spaghetti squash

Sauteed Spaghetti Squash with Asiago Cheese and Arugula


spaghettisquash2 Believe me when I tell you I tried so hard to shorten the name of this post… but alas, it could not be done. The title I decided upon is still exceedingly ill-informed as this recipe has so many more ingredients, flavors, and excitement than the title may suggest. I love using spaghetti squash as a base for different dishes, its so versatile! I hope you enjoy this heartwarming skillet-cooked meal…


The spaghetti squash is the main substantial feature of this dish. I added some smokiness with the skillet-roasted tomatoes, mushrooms, and baby peppers. To balance all the veggies out with some richness, two eggs are fried in the skillet, buried in between everything else. To give flavor to this abundance of vegetables, olive tapenade, capers, and asiago cheese are added. Finally, to add a nice peppery crunch, the whole dish is topped with arugula! Using a whole spaghetti squash will yield about 4 servings, I only used half of a squash, yielding 2 servings.

The Ingredients:

1 spaghetti squash, roasted in the oven (to make mine, I cut it in half, took out the center seeds and placed both halves flesh-side down in a 9×13 inch baking dish, with about an inch of water in the bottom. I broiled it on high for 40 minutes, checking to make sure the flesh was easy to scrape out)

2 large tomatoes

1 cup of mushrooms, whole

1 cup of baby peppers, sliced

2 eggs

3 tablespoons olive tapenade

2 tablespoons capers

1/3 cup shaved Asiago cheese

1 clove garlic, minced

2 tablespoons butter for sauteing


The Method:

  • In a large skillet, saute the whole tomatoes, whole mushrooms, and sliced baby peppers in the butter
  • Once cooked, scrape out the inside of the spaghetti squash directly into the skillet
  • Use tongs to flip squash and veggies, add capers
  • Add the olive tapenade and the garlic
  • Turn the heat down to low, and make two “wells” for the eggs
  • Crack the eggs into their designated “wells”
  • Cook on low heat until the egg whites start to become cooked
  • Remove from heat while the the egg yolk is still soft and uncooked

spaghettisquash3spaghettisquash2Top the mixture with cheese!!

spaghettisquash4Serve into individual bowls and top with arugula…


Stick your knife into the egg yolk and let it run all over your “pasta”…

Enjoy! Thanks for stopping by!

  2 comments for “Sauteed Spaghetti Squash with Asiago Cheese and Arugula

  1. Verina Hawkins
    July 11, 2014 at 5:00 pm

    So great for diabetics!

  2. Alexis
    July 11, 2014 at 9:04 pm

    I love the capers in this recipe. It adds such a great taste with the runny egg yolk. The arugula is such a nice touch. Keep it up, great recipes.

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