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. There’s a few ways to cook it, 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, the method I prefer.
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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:
  • Freestyle Points: 2
  • Points +: 4
  • Calories: 152 calories
  • Total Fat: 8g
  • Saturated Fat: g
  • Cholesterol: 194mg
  • Sodium: 352mg
  • Carbohydrates: 10g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 10g
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