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Baked Eggs in Spaghetti Squash Nests

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.

Eggs in Spaghetti Squash Nestsskinnytaste.com

Ingredients:

  • 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

Baked Spaghetti Squash Nestskinnytaste.com

Baked Eggs in Spaghetti Squash Nests-2skinnytaste.com

Directions:

  1. Preheat the oven to 425°F. Spray a muffin tin with oil.
  2. Place the cooked spaghetti squash in a bowl.
  3. 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.
  4. Scoop 1/4 cup into each tin, pressing up the side to create a nest.
  5. Bake 18 to 20 minutes, until the edges become golden and crisp.
  6. 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.

Baked Eggs in Spaghetti Squash Nestsskinnytaste.com

Original recipe & photos found HERE.

0 Comments 09 April 2015
Erica Tehonica

Erica Tehonica

Erica is a wife to Matt and a mama to a 4 year old boy named Cole. She is on a mission to help other moms live a healthy lifestyle while leading busy lives and taking care of their family.

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