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.
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.
Delicious Baked Eggs in Spaghetti Squash Nests
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 in the oven.

  

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.

Ingredients:

  • 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:

  1. Preheat the oven to 425°F. Spray a muffin tin with oil.
  2. Place the cooked spaghetti squash in a bowl.
  3. In a medium skillet, saute onions in butter on medium-low heat for about 5 minutes, or until soft.
  4. 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.
  5. Scoop 1/4 cup into each tin, pressing up the side to create a nest.
  6. Bake 18 to 20 minutes, until the edges become golden and crisp.
  7. Reduce the heat to 375°F.  Remove from oven and carefully crack 1 egg into each tin.
  8. Bake an additional 10-12 minutes, or longer depending on how you like your eggs.

Nutrition Information

Yield: 6 servings, Serving Size: 1 nest

  • Amount Per Serving:
  • Smart Points: 4
  • Points +: 4
  • Calories: 152
  • Total Fat: 8g
  • Saturated Fat: g
  • Cholesterol: 194mg
  • Sodium: 352mg
  • Carbohydrates: 10g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 10g