Spaghetti Squash & Shiitake Mushroom Skillet

With the winter months here in Ontario, harvest on the farm is very minimal with an exception of a few things in our greenhouses. The wonderful thing about Plan B Organics is that they collaborate with other local farms to bring you a variety of winter vegetables. This week was all about the winter Spaghetti Squash. Its a perfect alnernative for pasta and has a delicious and sweet flavour. Paired with local Shiitake mushrooms and farm eggs, makes for a delicious skillet that can be enjoyed anytime of the day. I love a bit of kick on my eggs and in this recipe, I have used my friend Brett's homemade hot sauce that tastes incredible. What makes this hot sauce so delicious is that it has no preservatives and Brett fire roasts his hot peppers. Thank you Brett for this special gift. We love it!❤️


Hope all of you enjoy this skillet hash like my family does!

Keep warm everyone!



medium size spaghetti squash, skin on, halved and seeds removed 

6 tbsp Olive oil

1 tsp kosher salt

1/2 tsp fresh ground pepper

1 roasted whole garlic (see below)

3 anchovies in oil (optional)

4 cup shiitake mushrooms, thinly sliced

4 large farm eggs

1/3 cup parmigiano reggiano, grated

2 tbsp Italian flat leaf parsley, finely chopped

hot sauce (optional)

Roasted Garlic

1 tbsp olive oil

1 whole garlic head, top trimmed to expose garlic


Preheat oven to 400F. Line a large baking sheet with parchment paper.

Place squash on baking sheet, cut sides facing up. Drizzle with 3 tbsp olive oil and season with salt and pepper. 

To prepare garlic, drizzle olive oil over the exposed top of garlic, wrap it with aluminum foil and place on baking sheet with squash. Bake for 30-35 minutes, or until the squash & cloves feel soft to the touch. Remove baking sheet from oven and let cool for 5 minutes. Using a fork, gently scrape the inside of the squash to remove all the shredded squash and place on plate and set aside. Reduce oven temperature to 350 F.

Heat remaining 3 tbsp of olive oil in a medium size cast iron skillet over medium-high heat. Remove garlic cloves from the kin and add to the pan with the anchovies, stirring to breakdown garlic and anchovies. Add mushrooms and saute for 2-3 minutes until soft. Add spaghetti squash and stir fry for 4-5 minutes until golden. Turn off burner and make four wells in the squash mixture. Gently crack an egg in each well. Sprinkle top of squash mixture with parmesan cheese. Place skillet on the centre rack of the preheated oven and bake for 10-12 minutes or until preferred doneness of eggs.  Top with your favourite hot sauce if using and fresh parsley.   



Copyright © 2016 Irene Matys.

All Rights Reserved.

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