Baked Eggs in Spaghetti Squash Nests

Baked Eggs in Spaghetti Squash Nests

You’re going to LOVE these baked eggs, baked in a nest of spaghetti squash which has a flavor similar to hash browns. Perfect for breakfast or brunch, and because I love my eggs with sriracha, I top mine with a few dashes just for an extra kick, totally optional of course.

This recipe calls for cooked spaghetti squash which you can either roast in the oven cut side down in a baking dish at 375°F for 1 hour, or the quicker way is to pierce it all over with a fork, then microwave until the skin is soft, about 2 to 3 minutes per pound.  Remove the seeds and scrape the strands with a fork. Because I had the time, I did this on the oven.

Baked Eggs in Spaghetti Squash Nests

Servings: 6 • Size: 1 nest • Points+: 4 pt • Smart Points: 4

Calories: 152 • Fat: 8 g • Carb: 10 g • Fiber: 1 g • Protein: 10 g • Sugar: 1 g

Sodium: 352 mg (without salt)  • Cholest: 194 mg 

cooking spray

1 1/2 cups cooked spaghetti squash (from 1 medium)

1 small onion, minced

1 large egg white

1 tbsp butter

2 tbsp dried parsley

1 tsp garlic powder

1 tsp kosher salt

1/8 tsp black pepper

1/4 cup all purpose flour (or GF King Arthur flour)

1/3 cup shredded Pecorino Romano cheese

6 large eggs

Directions:

Preheat the oven to 425°F. Spray a muffin tin with oil.

Place the cooked spaghetti squash in a bowl. 

In a medium skillet, saute onions in butter on medium-low heat for about 5 minutes, or until soft.  Add this to the bowl with the spaghetti squash along with the egg white, parsley, garlic powder, salt, pepper, flour and cheese and mix well.

Scoop 1/4 cup into each tin, pressing up the side to create a nest. 

Bake 18 to 20 minutes, until the edges become golden and crisp.

Reduce the heat to 375°F.  Remove from oven and carefully crack 1 egg into each tin. Bake an additional 10-12 minutes, or longer depending on how you like your eggs.