With so much squash coming out of the garden these days I’m always on the lookout for alternative ways to prepare it. I’ve had this spiralizer device for years but have only used it once or twice. This morning I got it out and rinsed the dust off.
I arranged the strands of squash like nests in a greased baking dishes. To ensure that breakfast would be ready to serve on time I put the baking dish lids into the oven and set it for 350ºF.
While the oven was heating I sautéed onion, jalapeño, mushrooms and salt in olive oil.
I spooned the sautéed mushrooms into the summer squash nests and poured beaten salted eggs over top.
I covered the baking dishes with the heated lids and baked them for half an hour at 350ºF with convection fan.