Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Spaghetti Squash, Pepper & Carrot Shakshuka
with Za'atar Breadcrumbs & Feta Cheese
45 MIN
2 Servings
From the Test Kitchen
In our take on this vibrant Middle Eastern favorite, we’re nestling rich eggs between a hearty mix of carrots, poblano pepper, and strands of spaghetti squash—simmered in a smoky harissa-tomato sauce, then topped with crispy za'atar breadcrumbs and tangy feta.
CLICK FOR RECIPE CARD
Dietary Information
Vegetarian
600 Calories Or Less
-
NutritionPER SERVING
-
Calories510 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Pasture-Raised Eggs
-
1 8-Oz Can Tomato Sauce
-
1 Spaghetti Squash
-
2 cloves Garlic
-
6 oz Carrots
-
2 Scallions
-
¼ cup Panko Breadcrumbs
-
1½ oz Feta Cheese
-
1 Tbsp Red Harissa Paste
-
½ oz Sweet Piquante Peppers
-
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
-
1 Poblano Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & cook the spaghetti squash
If you prefer to use an oven to cook the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.
Microwave or oven:
MICROWAVE: Working in two batches if necessary, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin.
OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.
Transfer the cooked squash to a large bowl to cool slightly.
2
Prepare the remaining ingredients
Meanwhile, peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the piquante peppers. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.
3
Make the za'atar breadcrumbs
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the za'atar. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl. Rinse and wipe out the pan.
4
Separate the squash into strands
When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps. Discard the skins.
5
Start the shakshuka
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato sauce (carefully, as the liquid may splatter), harissa paste, remaining za’atar, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened.
6
Finish the shakshuka & serve your dish
Add the squash strands to the pan; stir to combine. Using a spoon, create 2 shallow wells in the center of the shakshuka. Carefully crack an egg into each well. Cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Let stand at least 2 minutes. Serve the finished shakshuka topped with the za’atar breadcrumbs and cheese (crumbling before adding). Garnish with the sliced green tops of the scallions and chopped piquante peppers. Enjoy!
1
Prepare & cook the spaghetti squash
If you prefer to use an oven to cook the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.
Microwave or oven:
MICROWAVE: Working in two batches if necessary, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin.
OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.
Transfer the cooked squash to a large bowl to cool slightly.
2
Prepare the remaining ingredients
Meanwhile, peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the piquante peppers. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.
3
Make the za'atar breadcrumbs
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the za'atar. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl. Rinse and wipe out the pan.
4
Separate the squash into strands
When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps. Discard the skins.
5
Start the shakshuka
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato sauce (carefully, as the liquid may splatter), harissa paste, remaining za’atar, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened.
6
Finish the shakshuka & serve your dish
Add the squash strands to the pan; stir to combine. Using a spoon, create 2 shallow wells in the center of the shakshuka. Carefully crack an egg into each well. Cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Let stand at least 2 minutes. Serve the finished shakshuka topped with the za’atar breadcrumbs and cheese (crumbling before adding). Garnish with the sliced green tops of the scallions and chopped piquante peppers. Enjoy!
Tips from Home Chefs