Cooked spaghetti squash keeps well in the fridge and can be used to make all sorts of quick lunches.
Spaghetti Squash Huevos Rancheros
2 cups cooked spaghetti squash
1 can (14-ounce) vegetarian refried beans
6 eggs, at room temperature
red or green salsa
Set Sun Oven out to preheat. Spray six custard cups or a muffin tin with cooking spray; set aside.
Cut squash in half lengthwise, scoop out the seeds and discard. Place the squash, cut side down in a baking pan. Add 1/2 cup water and cook in the Sun Oven until soft. Remove the squash from the oven (leave the Sun Oven out) and when cool enough to handle scrape the pulp out into a large bowl. You will have more than needed for this recipe. Store leftover squash in the fridge in an airtight container for other uses.
Divide the squash evenly among the custard cups, pressing it up the sides like a pie crust, season with salt. Fill the squash lined cup with the beans, making a slight indentation in the center of each cup. Carefully crack an egg into cup. Season with salt and pepper. Place the cups in a baking pan. Use a second baking pan as a lid and bake the eggs in the Sun Oven until the whites are cooked, about 40 minutes. Top with salsa and hot sauce before serving.
Makes 6 servings.