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)
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.