Description
These Baked Eggs in Spaghetti Squash Nests are a wholesome and flavorful breakfast option combining tender spaghetti squash with savory seasonings and a perfectly baked egg nestled inside. Crisped edges and gooey cheese make this an irresistible low-carb, gluten-free dish that serves six.
Ingredients
Squash Nest Base
- cooking spray
- 1 1/2 cups cooked spaghetti squash (from 1 medium squash)
- 1 small onion, minced
- 1 tbsp butter
- 1 large egg white
- 2 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 1/4 cup all-purpose flour (or gluten-free King Arthur flour)
- 1/3 cup shredded Pecorino Romano cheese
Topping
- 6 large eggs
Instructions
- Preheat the oven and prepare muffin tin: Preheat your oven to 425°F (220°C). Spray a 6-cup muffin tin generously with cooking spray to prevent sticking.
- Prepare spaghetti squash base: Place the cooked spaghetti squash in a large mixing bowl. In a medium skillet, melt butter over medium-low heat. Add the minced onion and sauté for about 5 minutes until soft and fragrant. Add the softened onions to the bowl with spaghetti squash.
- Mix the base ingredients: To the squash and onion mixture, add egg white, dried parsley, garlic powder, kosher salt, black pepper, flour, and shredded Pecorino Romano cheese. Mix thoroughly until all ingredients are well combined and the mixture is sticky enough to hold shape.
- Create nests in muffin tin: Using about 1/4 cup of the mixture per muffin cup, press it up along the sides of each tin to form a nest shape with a hollow center for the egg.
- Bake nests: Bake the nests in the preheated oven for 18 to 20 minutes, until the edges are golden brown and crisp.
- Add eggs and continue baking: Reduce oven temperature to 375°F (190°C). Carefully remove the muffin tin from the oven and crack one large egg into the center of each squash nest.
- Bake eggs until set: Return the tin to the oven and bake for an additional 10 to 12 minutes, or longer depending on preferred doneness of the eggs.
- Serve: Remove from the oven and allow to cool slightly before carefully removing the nests from the tin. Serve warm as a nutritious and satisfying breakfast or brunch.
Notes
- For gluten-free option, use King Arthur gluten-free all-purpose flour.
- Adjust baking time for eggs to your preferred doneness; less time for runny yolks and more for fully set.
- Leftover nests can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- Substitute Pecorino Romano with Parmesan if desired.
- Sprinkle extra herbs or pepper for garnish before serving.
