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. 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.
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.
1 1/2cupscooked spaghetti squash, from 1 medium
1small onion, minced
1large egg white
1/4cupall purpose flour, or GF King Arthur flour
1/3cupshredded Pecorino Romano cheese
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.
Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).