Spaghetti Squash Egg Nests

By zhanghengshuo

4 Person

28 Minutes

0 Calories

Baked “nests” made with spaghetti squash and filled with perfectly cooked eggs. The “nests” come out of the oven with crispy bits on top and tender centers – like the squash version of hash browns. Spaghetti squash egg nests are low carb and work well with Paleo, Keto, and Whole 30 diets too!

Ingredients

Chopped fresh herbs, for serving
8 Eggs
1 Spaghetti Squash, cooked, squash strands removed

Method

01

Preheat oven to 425 degrees F.
02

Spray a sheet pan with nonstick cooking spray or line it with a Silpat mat or parchment paper.
03

Divide spaghetti squash strands into eight portions and spread out on prepared baking sheet.
04

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.)
05

Season each nest with some salt and black pepper.
06

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.)
07

Gently transfer the sheet pan to the oven. Bake until the egg white is set and the yolks are still runny, 8 to 10 minutes (cook for 2 to 4 minutes more if you prefer the yolks firm).
08

Serve immediately with fresh herbs on top and/or hot sauce if you’d like.

Related Tags

Breakfast Recipes

Easy Recipes

Egg Recipes

Spaghetti Squash Recipes

Spaghetti Squash Egg Nests

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 8 Mins
Total Time 28 Mins

02 Ingredients

Chopped fresh herbs, for serving

8 Eggs

1 Spaghetti Squash, cooked, squash strands removed

03 Method

Step 1

Preheat oven to 425 degrees F.

Step 2

Spray a sheet pan with nonstick cooking spray or line it with a Silpat mat or parchment paper.

Step 3

Divide spaghetti squash strands into eight portions and spread out on prepared baking sheet.

Step 4

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.)

Step 5

Season each nest with some salt and black pepper.

Step 6

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.)

Step 7

Gently transfer the sheet pan to the oven. Bake until the egg white is set and the yolks are still runny, 8 to 10 minutes (cook for 2 to 4 minutes more if you prefer the yolks firm).

Step 8

Serve immediately with fresh herbs on top and/or hot sauce if you’d like.

04 Author