Baked Eggs in Spaghetti Squash Nests

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

A muffin tin with a nest of spaghetti squash and a baked egg in each tin
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.

Two roasted halves of spaghetti squash
A muffin pan lined with spaghetti squash mixture and a raw egg on top of each
A muffin pan with spaghetti squash mixture and a baked egg in each tin

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.
Print WW Personal Points
3.50 from 6 votes
Did you make this recipe?

Baked Eggs in Spaghetti Squash Nests

152 Cals 10 Protein 10 Carbs 8 Fats
Total Time: 45 mins
Yield: 6 servings
COURSE: Breakfast, Brunch
CUISINE: American
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

Instructions

  • 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.

Nutrition

Serving: 1nest, Calories: 152kcal, Carbohydrates: 10g, Protein: 10g, Fat: 8g, Cholesterol: 194mg, Sodium: 352mg, Fiber: 1g, Sugar: 1g
WW Points Plus: 4
Keywords: Gluten Free, low carb, Vegetarian Meals

A mixing bowl with cooked spaghetti squash, diced onion, grated Pecorino Romano cheese, and dried herbs
A muffin pan with spaghetti squash in each tin
A muffin tin with spaghetti squash mixture and topped with a raw egg in each tin

Leave a Reply

Your email address will not be published.

Rate this Recipe:




66 comments

  1. I absolutely love the flavor of the spaghetti squash in this recipe.  However I only like my eggs with a very runny yoke but no goo, and when I bake eggs in the oven I always find the yoke is too done for me.  So this time I spread the spaghetti squash mix out on a cookie sheet and baked it to an almost crispy texture.  Then I divided it up into flat portions.  I heated it up in a small pan, cooked a couple of basted eggs the way I like them and put them on top of the squash.  PERFECT! 

  2. I have read on here that a lot of people have tried this recipe and it was a fail because the squash was too mushy. What worked for me is to after roasting the squash and letting it cool, I spread the squash over a kitchen towel and then squeezed out as much as the water as possible. Doing that along with adding the flour should result in a crisper cup. Also—I greased my tins pretty well and used olive oil rather than just a spray. Mine turned out really tasty and the right texture. Hope this helps! 

  3. I have absolutely loved every recipe I have ever tried from Skinnytaste…except these. These were a total fail on all levels…mushy mess, burnt on the sides of my pan. I’m literally throwing my muffin pan away because it will take me a week to scrub these out. I’m so disappointed. Idk what went wrong but I will not be trying this project again.

  4. I fell in love with these last fall when I had an overabundance of spaghetti squash and was looking for something new. I made these often until my squash was gone. Now that the squash is back in season, the first thing I’m making with my squash is these egg cups! I think this time I’ll have to make double batches because my husband and I go through one batch too quickly, including having to eat one immediately after taking out of the oven!

  5. Huge miss- do not make.
    Wasted 6 organic eggs and beautifully roasted spaghetti squash- followed recipe exactly, the “batter” was just mush, no matter how long it baked! Didn’t want to give guests salmonella so I had to throw it all away.

  6. Just made this and OMG, so yummy!!!! I didn’t have dried parsley so I subbed half Italian seasoning and half dried basil. These are delicious and filling for only 2 points!

  7. I had a spaghetti squash to use, and a had all of these ingredients in my house.  THEY ARE SOOOOO GOOD!    The real test will come when I try to reheat 

  8. Wondering if I could make these without flour. Could I omit it? Or could I use almond flour or cassava flour? Or something else? If so, how much?

  9. Pingback: Recipe Roundup: Cozy Breakfasts to Warm Your Belly | OhioHealth

  10. Love this! I tweaked it a little though. I doubled the spaghetti squash, used less and light butter and baked in a bigger muffin to make 6 spaghetti squash “hashbrowns” (for 1 pt each) then just cooked my egg on the stove. Delicious!! Thanks for your great recipes.