This is a great dish for any time of the day - breakfast, lunch or dinner. It also lends itself to utilizing leftovers from all the upcoming holiday dishes.

I used spaghetti squash not only because it can be both a vessel and have its insides used as part of the main dish, but because it can absorb flavours so well.

The vegetable is related to zucchinis, pumpkins and other gourds. Why spaghetti? The texture is similar to spaghetti pasta and ideal for this season.

As for shakshuka, I've always been a fan. A medley of tomatoes, peppers and spices with eggs baked in, it makes for a light and flavorful dish usually served warn, toasted crostinis. It's a pretty ancient dish that has lived on for a reason!

Ingredients

2-3 eggs

1 (14-ounce) can diced tomatoes

1/2 teaspoon salt

1 tablespoon black pepper

2 tablespoons chili powder

2 tablespoons paprika

2 tablespoons stone ground mustard

1 teaspoon coriander

1 tablespoon cumin

1 teaspoon chili flakes

1 teaspoon fenugreek powder

1/3 cup habanero cheese

1/3 cup mirepoix (equal parts diced onion, carrots and celery)

2 tablespoons fresh garlic, minced

2 tablespoons tomato sauce

1 tablespoon fresh thyme

1./2 large orange pepper, diced

2 tablespoons parmesan cheese, grated

2 tablespoons butter

2 tablespoons olive oil + extra to drizzle over squash

1 teaspoon steak seasoning

1 teaspoon dried parsley

1 spaghetti squash

Instructions

Cook your spaghetti squash. Cut it in half and remove the seeds with a spoon. Drizzle with olive oil rub, rub over the flesh, and season with the steak seasoning and dried parsley.

Bake in the oven for 45 minutes at 400F or until you can easily fork the flesh away.

In a saucepan, cook the spices in the olive oil and butter for about a minute. Add the mirepoix, and sauté for another 3 minutes until the mix begins to soften. Add the peppers and continue to sauté for another 2 minutes.

Stir in the mustard, tomatoes, and tomato sauce. Reduce the heat and simmer for about 5 minutes - add a little water or broth if necessary.

Remove the spaghetti squash insides and mix them in a small bowl with the habanero, thyme, and parmesan. Spoon the mixture back into the empty squash, then spoon the tomatoes on top.

Use the back of a spoon to make way for an egg, then crack open into the nest - you can add 1-2. Sprinkle with extra parsley and parmesan cheese to garnish, then bake at 400F for 20 minutes and the eggs are cooked through.

Serve hot with crostini and feta.