Spaghetti Squash with Spinach, Parmesan, and a Fried Egg

Makes 1 serving

INGREDIENTS
2 teaspoons olive oil, divided
1 medium shallot, halved and thinly sliced
3 cloves garlic, thinly sliced
1 5-ounce bag baby spinach
1 ounce Parmesan, finely grated
about 1 ½ cups roasted spaghetti squash (leftover from Monday’s dinner)
1 large egg*
⅛ teaspoon kosher salt
freshly ground pepper
1 tablespoon parsley leaves
½ tablespoon sliced chives

*Men, use 2 eggs

PREPARATION
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the sliced shallot and cook, stirring often, until the shallot is soft, about 2 minutes. Add the sliced garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the baby spinach and cook, stirring often, until the spinach is soft and wilted, about 1 minute. Add the Parmesan and the roasted spaghetti squash and cook, stirring often, to melt most of the cheese and heat the squash all the way through. When the mixture is hot, turn the heat off and let the food sit in the skillet while you fry the egg.

Heat the remaining teaspoon of olive oil in a nonstick skillet over medium-low heat. Crack the egg(s) into the skillet, season with the kosher salt and freshly ground pepper and cook until the white is set but the yolk is still runny, 2-3 minutes.

Transfer the spaghetti squash to a plate or bowl, then top with the fried egg(s) and herbs.

403 calories, 22 g fat (7.7 g saturated fat), 31 g carbohydrate (8.1 g dietary fiber, 8.4 g sugars), 22.8 g protein, 205 mg cholesterol, 694 mg sodium