Baked Eggs in Spaghetti Squash Nests

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A muffin tin with a nest of spaghetti squash and a baked egg in each tin
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.
Delicious Baked Eggs in Spaghetti Squash Nests

This recipe calls for cooked spaghetti squash. There’s a few ways to cook it, you can either roast in the oven cut side down in a baking dish at 375°F for 1 hour, or the quicker way is to pierce it all over with a fork, then microwave until the skin is soft, about 2 to 3 minutes per pound. Remove the seeds and scrape the strands with a fork. Because I had the time, I did this in the oven, the method I prefer.

Two roasted halves of spaghetti squash
A muffin pan lined with spaghetti squash mixture and a raw egg on top of each

Baked Eggs in Spaghetti Squash Nests

2
Cals:152
Protein:10
Carbs:10
Fat:8
Fiber:1
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.
Course: Breakfast, Brunch
Cuisine: American
Total: 45 minutes mins

WW Points

Yield: 6 servings
Serving Size: 1 nest

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.
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Nutrition

Serving: 1 nest, Calories: 152 kcal, Carbohydrates: 10 g, Protein: 10 g, Fat: 8 g, Cholesterol: 194 mg, Sodium: 352 mg, Fiber: 1 g, Sugar: 1 g