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Spaghetti Squash Egg Nests
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Spaghetti Squash Egg Nests

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Course: Breakfast

Ingredients

Ingredients
  • 6 egg
  • 1 egg white
  • 1 spaghetti squash cooked (see above link on how to cook spaghetti squash, medium
  • 1/2 white onion finely chopped
  • 1/2 tsp. oregano dried
  • 1/2 tsp. garlic powder
  • 2 garlic diced, cloves
  • 2 Tbsp. olive oil
  • salt to taste
  • black pepper to taste
  • 2 Tbsp. all-purpose flour
  • 1/3 cup parmesan
  • cooking spray
  • Muffin tin for 6

Instructions

nstructions
    Cup of Yum
  1. Preheat oven to 425 degrees.
  2. Place the cooked spaghetti squash in a large bowl and set aside. In a frying pan, heat the olive oil over medium heat. Cook the white onion in the frying pan for about 5 minutes - until onion becomes translucent. Add onions in the same bowl with the spaghetti squash.
  3. Then add in oregano, garlic powder, garlic, salt, pepper, flour, egg white and cheese. Mix well.
  4. Spray the muffin tin with PAM. Scoop about 1/3 of the spaghetti squash mixture into each muffin tin. Using your fingers, press the spaghetti squash down and around the sides of the muffin cup to create a "nest" for the egg to go in. Before you crack the egg in each nest, bake the squash cups in the oven for 16 minutes.
  5. Once edges begin to get some color, remove from oven and carefully crack an egg into each nest. Bake these at a reduced temperature - 375 F - for 10 minutes or until egg white is fully cooked.