Spaghetti Squash Egg Nests
Baked “nests” made with spaghetti squash and full of flawlessly cooked eggs. The “nests” pop out of the oven with crispy bits on top and soft facilities – like the squash model of hash browns. Spaghetti squash egg nests are low carb and work nicely with Paleo, Keto, and complete 30 diets too!
We’ve been wanting heat breakfasts around our house as the temps are dipping down into the 30s at night time. Fall is here and with are chilly mornings, cozy slippers, and extra cups of coffee. Those baked egg nests had been our modern favorite breakfast. We’ve been cooking tons of squash and finding as many methods to apply it as possible. Squash for breakfast is my present day preferred!
INGREDIENTS :
- 8 Eggs
- 1 (3 lb) Spaghetti Squash, cooked, squash strands removed
- Chopped fresh herbs, for serving (optional)
INSTRUCTIONS :
- Preheat oven to 425 degrees F.
- Spray a sheet pan with nonstick cooking spray or line it with a Silpat mat or parchment paper.
- Divide spaghetti squash strands into eight portions and spread out on prepared baking sheet.
- Use your hands to push spaghetti squash into nests. Take the back of a spoon and create a well in the center of each nest that is large enough to hold an egg. (Don’t worry if you can see the sheet pan in the center of each nest, just be sure that the walls of the nest are high enough to help contain the egg.)
- Season each nest with some salt and black pepper.
- Crack an egg into the center of each nest. (It’s okay if some of the egg white spills out, but after cracking the first egg, adjust the other nests if needed to contain as much of the egg as possible.)
- Gently transfer the sheet pan to the oven.
- Bake until the egg white are set and the yolks are still runny, 8 to 10 minutes (cook for 2 to 4 minutes more if you prefer the yolks firm).
- Serve immediately with fresh herbs on top and / or hot sauce if you’d like.
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