Spaghetti squash nests with eggs, Grana and sage

Ingredients

For 1 serving

• Spaghetti squash300 g
• Eggs2
• Grana Padano15 g
• Fresh sage3 g
• Butter5 g
• Whole wheat bread40 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: September – December

Method

1. Bring a couple of fingers of water to the boil in a pan fitted with a steamer basket. Meanwhile wash the spaghetti squash, halve it lengthways with a sturdy knife and scoop out the seeds with a spoon.
2. Place the squash cut side down in the basket, cover and steam over medium heat for about 25 minutes, until the flesh shreds easily with a fork.
3. Let it cool for a few minutes, then scrape the flesh with a fork from the outside towards the centre to make the strands.
4. In a non-stick frying pan with a lid, melt the butter over low heat with the sage leaves for 1 minute, until the sage is fragrant and the butter starts to foam. Add the squash, season with salt and black pepper and stir for 2 minutes to take on the flavour.
5. Using the back of a spoon, shape two nests in the pan and crack an egg into the centre of each. Cover and cook over medium-low heat for 5–6 minutes, until the white is set but the yolk is still soft.
6. Meanwhile toast the wholemeal bread in the toaster or a dry pan for 2–3 minutes, until crisp.
7. Turn off the heat, finish the nests with grated Grana Padano and a pinch of pepper and serve straight away with the bread.