For a Lighter Version of Eggs Benny, Try Spaghetti Squash Patties With Poached Eggs

This toothsome dish was created by my sous-chef, dear, sweet Laurence Fisette, who jogs, surfs, practices yoga and still manages to dedicate the whole of her heart to preparing, cooking and serving food to appreciative guests. There’s a dash of my Southern inspiration in this recipe, blended with her commitment to eating fabulously well and healthily at the same time. When you wake up craving Eggs Benny but don’t want all that buttery, heavenly, Hollandaisey, gluteny goodness to weigh you down as soon as you hit the sidewalk, catch a wave or practice your one-legged tree pose, try this nutritious—while still rich and satisfying—option. Especially in the fall, when our local tomatoes are still hot red with the memory of the bedazzling summer sun.

Spaghetti Squash Patties with Poached Eggs and Salsa Verde

Serves 4

Ingredients

Squash Patties

• 1 spaghetti squash
• 1 egg
• ½ cup grated Asiago cheese
• 1 Tbsp salt
• 1 Tbsp chili powder
• 2 tsp sweet paprika
• ½ bunch fresh parsley, finely chopped
• 1½ cups dried breadcrumbs
• 2 Tbsp flour
• ½ cup oil, for frying

Kale and Heirloom Tomato Garnish

• 4 cups fresh kale, de-stemmed and torn into 2-inch pieces
• 2 Tbsp olive oil
• 2 heirloom tomatoes

Salsa Verde

• 1 cup roasted chilies seeded and diced
• ½ cup minced red onion
• 1 bunch fresh cilantro, coarsely chopped
• 1 bunch fresh parsley, coarsely chopped
• 2 Tbsp minced garlic
• ½ cup lime juice
• 1 tsp salt
• ¼ cup extra virgin olive oil
• 8 poached eggs

Directions

Prepare the squash patties: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Carefully cut the squash in half lengthwise and scoop out the seeds (you can freeze these for future vegetable stocks). With a paring knife, cut 8 to 10 small slits in the squash so the steam can vent. (You don’t want an explosion in the oven.)

Place the squash flesh side down on the prepared baking sheet (alternatively, you can use a casserole dish). Put in the oven to bake, checking on it at the 30-minute mark: depending on its size, the squash may have softened and be finished cooking at this point. If it’s not, you can flip it and continue baking for another 15 to 30 minutes. When the squash is softened all the way through, remove it from the oven and let cool to room temperature. When the squash is cool enough to handle, use a fork to pull the pulp out in strands. It will resemble cooked spaghetti.

In a large bowl and using two wooden spoons, toss together the squash, egg, Asiago, salt, chili powder and paprika. Gradually add the parsley, breadcrumbs and flour, continuing to toss.

Using your hands, form the mixture into patties the size of an English muffin.

In a medium frying pan, heat ¼ cup of the oil, enough to liberally coat the bottom of the pan. When the oil is hot, add four patties to the pan at a time (avoid overcrowding the pan or it will be hard to flip the patties) and shallow-fry for 3 to 4 minutes. They should start to release from the pan and turn golden brown. Using a sturdy spatula, gently turn the patties so they crisp up on the other side, another 2 minutes or so. Drain the patties on a plate or baking sheet lined with paper towel. (Personally, I reuse the pan and parchment I roasted the squash on. Reduce, reuse, recycle, right?) Keep them warm in a 300°F oven while you prepare the rest of the recipe (now would be a good time to poach the eggs, too).

Prepare the kale and tomato garnish: In a bowl, toss the kale with the olive oil. Transfer to a small frying pan over medium-high heat and cook for 2 to 3 minutes, until the kale begins to soften. Return to the bowl. Cut the tomatoes into wedges and add to the bowl of kale.

Prepare the salsa verde: Place all the ingredients except the olive oil in a blender or food processor and pulse until blended but still a bit rough.

Drizzle in the olive oil. The texture should be rustic— that is, not too refined!

To serve: Make sure the patties, kale and eggs are hot! Arrange 2 patties on each of four plates and top with 2 poached eggs each. Garnish with the kale and tomatoes. Spoon the salsa verde generously on top.

Excerpted from Together at Sobo by Lisa Ahier, with Susan Musgrave. Copyright © 2023 Lisa Elaine Ahier. Photographs by Jeremy Koreski. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Next: A Leek, Dill and Goat Cheese Frittata That’s Perfect to Eat for Every Meal