How fantastic are these?! I would have never thought to use spaghetti squash as a “hash brown” with eggs for breakfast. My 4 year old wouldn’t eat these, but I am sure you could get your older kiddos to try them! You could have fun with them and add in some ham or bacon to the egg. I don’t think they will freeze well (my guess is that the squash would lose it’s crunch), but you could always try it and see how it goes.
- cooking spray
- 1.5 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
- 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.
Original recipe & photos found HERE.