Squash Squared

Cook yo’ spaghetti squash monster. Pierce holes into it (like you would the film of a Lean Cuisine) all round. Place it in a glass baking dish and microwave it. 20 minutes total. Halfway through, flip it over. Let it cool for five minutes before slicing it in half. Scoop out the seeds like you would a pumpkin. Then take a fork and start pulling up the good stuff. Put it in a bowl and set aside.

In the meantime, heat oil in a skillet over medium-high heat. Place garlic in oil and stir until it starts to get all good smelling, about 1 minute.

Add mushrooms. Salt and pepper and add your Thyme. Cook until they look sautéed, about ten minutes.

Throw your chickpeas in there next, to get them heated. 

Once everything is nice and warm, Add in your spinach and cook until just wilted. 

Add in the soup and heat until warm. Toss with spaghetti squash. 

In a separate skillet, cook your four eggs. I prefer over-easy because I’ve never mastered sunny side up. 

Distribute the Squash Squared into four bowls, top with eggs and sprinkle with smoked paprika.