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–+ servings
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.
Yield: 6 servings
3.5 from 6 votes

Baked Eggs in Spaghetti Squash Nests

Total Time: 45 mins
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