Baked Spaghetti Squash

-Vicky Kairy

1 spaghetti squash

6 macadamia nuts

1 can chopped tomatoes

½ cup black olives

1 tsp. oregano

Salt and pepper

1 egg (optional)

• Steam spaghetti squash until you can easily puncture skin with a fork.
• Remove squash from pot and discard water.
• Cut squash in half.   Scoop out seeds and discard.
• Scoop out remaining flesh and put flesh in pot.
• Add tomatoes, nuts, olives, and spices.  Combine well and cook for 20 minutes.
• Squash flesh should separate into strings-like spaghetti.
•  Pour into an oven safe dish.
• Crack egg onto squash mixture.  Bake for 20 minutes.

*(The egg mixes into dish and kind of feels like cheese melted into the dish.)