Runny Egg & Parmesan Spaghetti Squash

Hello friends! I have to tell you how sorry I am for not posting quite as much over the last couple of weeks; I got very sick and it took me down for much longer than I had anticipated. It’s been awhile since I’ve gotten sick to the point that I literally couldn’t move or function for days and days on end.

I laugh because I tell people that you know I was sick becauseĀ I didn’t have the energy or drive to eat or read, but it’s very true. I generally wake up inspired and full of life (okay, well maybe I need coffee and a shower first), but I’m in a usually in good spirits. Watching Netflix and Hulu was literally the only thing I had the energy to accomplish, and my calories were coming from DayQuil, NyQuil and cough drops. I was miserable.

However, I am happy to report that while I’m not quite 100%, I’m MUCH better than I have been the last couple of weeks. I’m feeling inspired and productive. In fact, I read Marie Kondo’s book The Life-Changing Magic of Tidying Up, and last night I literally pulled every piece of clothing that I own in the house out into the middle of my living room floor (and holy crap did I have a lot more than I realized!), and I started purging. Nine garbage bags, or half my closet later, I felt like an immense weight had been lifted off my shoulders.

Historically, I’ve never had a problem getting rid of things. I hate knick knacks and clutter, and certainly don’t consider myself as someone who has a house full of ‘stuff’. But stuff hides well, and I’m in a place of really wanting to minimalize down to what really makes me happy.

To me, it’s the same journey I’m on with food. Less is more. My body needs less ingredients, less additives, less manufactured products, and more simplicity, much like life my mind needs less ‘stuff’.

Spiralizing has been a way to help me fuel my body with healthy foods, but for all of the vegetable noodles that I’ve ate and experimented with, spaghetti squash was one that I hadn’t ever had before. It seemed strange to me that I’d never tried it before, so when I spotted one while grocery shopping I decided to just impulse buy it and give it a try.

The result? It was great! Now, I have to say that cooked and stringed spaghetti squash doesn’t really even have a taste. If you’re expecting an autumn-inspired dish, than I recommend creating a dish with butternut squash noodles instead.

What spaghetti squash does is give you a blank canvas to create your own flavors, and still feel like you had pasta, but without all the sugars and carbs.

I’m personally in love with runny eggs; the flavor of the yolk mixed in with Parmesan creates a heavenly mixture that makes me feel like I’m being indulgent, when I’m actually eating something decently healthy.

I added in some seasoned ground turkey to the dish, however if you prefer a meatless meal, you don’t have to add any meat at all. The simplicity of this dish makes it so clean and easy to eat, but you’ll feel like you’ve created a masterpiece.

COMMENT BELOW: What is your favorite way to eat spaghetti squash?

Runny Egg & Spaghetti Squash 2

Runny Egg & Spaghetti Squash 3

Serves 2 cups

Runny Egg & Parmesan Spaghetti Squash

5 minPrep Time

20 minCook Time

25 minTotal Time

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  • One large spaghetti squash, cooked and "stringed"
  • One pound ground turkey
  • 1/2 c. grated parmesan
  • 2 eggs
  • Salt & pepper, to taste


  1. ) Cook your spaghetti squash and shred it into noodle-like strings (there are a couple different ways to cook spaghetti squash, so cook to your preference).
  2. ) While the spaghetti squash is cooking, season the ground turkey and cook in a medium saute pan.
  3. ) In a separate small pan, cook your eggs until the white's are set but the yolk is still a runny consistency.
  4. ) Divide the spaghetti squash into two bowls. Top with ground turkey, grated grated paremsan, then put an egg on top the top of each bowl. Enjoy!
Recipe Type: Pasta


  • Low carb
  • Low calorie
  • Vegetarian – Simply remove the ground turkey for a delicious vegetarian option!


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1 Comment

  1. I tried spaghetti squash for the first time last week and love it! I ate mine with just the olive oil it was coated with when baking and salt and pepper. It was delicious like that and did have a taste of pasta to it.

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