Brown Butter Spaghetti Squash with Fried Egg

This spaghetti squash recipe was even more delicious than the last one! It's a little on the indulgent side but I still think it deserves a spot on this blog. I also think more dishes should be topped with a fried egg.

The original recipe can be viewed here. My version consisted of...
- spaghetti squash
- unsalted butter
- almond slices
- an egg
- parmesan cheese
- nutmeg

How to make it:
1. Prepare your spaghetti squash. Using something sharp, pierce your spaghetti squash all over, and microwave for about 15 minutes. Let stand until cool enough to touch.
2. Once cooled, cut squash in half lengthwise. Remove seeds and fibers, then twist out the strands using a fork.
3. Cook about 1/4 cup of butter with 1/4 cup of almond slices over medium-low heat for about 10 minutes or until butter is nutty-brown. Remove almonds with a slotted spoon and set aside.
4. Fry an egg in the butter, spooning the butter over the yolk until the whites have set but yolk is still runny (or however you like your eggs done). Remove egg from butter and set aside.
5. Toss spaghetti squash in butter with half the almond slices until warm.
6. Transfer spaghetti squash to a plate and sprinkle with the other half of the almond slices, some nutmeg and parmesan cheese, and top with the egg.