recipes

  • Jess

Spaghetti Squash Breakfast Nests

Updated: Jan 23, 2018


I'm not a huge breakfast person but the same can't be said for brunch. Brunch is my jam and I love trying new recipes beyond the classic eggs, potato, and if I'm being honest, bacon. So my husband and I tried out these low carb, high protein breakfast nests that come in the perfect neat little cup. The key to these is giving the squash enough time to get crispy edges so you get that satisfying crunch when you bite into it. We topped ours with cheese and a freshly cracked egg for breakfast but you can really get creative and fill these little nests with almost anything from ground tofu or turkey to make them into more of a lunch or dinner meal! I have a feeling stuffed spaghetti squash nests are the new stuffed peppers, right?


INGREDIENTS:

  • 2 tsp. avocado oil (for baking the squash)

  • Cooking spray (for muffin tin)

  • 2 medium-large spaghetti squash, cut in half lengthwise, seeds removed

  • ¼ tsp. salt

  • ¼ tsp. black pepper

  • ½ tsp. onion powder

  • ½ tsp. garlic powder

  • 6 eggs

  • 3 tbsp. shredded low fat cheese

  • ½ stalk of green onion, thinly sliced


DIRECTIONS:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Drizzle squash with oil, salt, pepper, and spices and place flesh down (skin up) on baking sheet.

  2. Bake for 45 minutes or until a fork can easily pierce the skin of the squash.

  3. Remove squash from oven and let cool 5-10 minutes. Once cooled, scoop flesh out using a fork and drain excess water using paper towels. Do not turn the oven off as you will be using it to cook the nests.

  4. Spray muffin tin with cooking spray and scoop about 2-3 tbsp. of cooked squash, pressing down to bottom of the tin and around the sides to create a cup shape.

  5. Bake squash nests in oven for 10-15 minutes until edges become a little crispy.

  6. Remove from oven and sprinkle ~ ½ tbsp. of shredded cheese to the bottoms of the cups.

  7. Crack 1 egg carefully into each tin and place back in oven for an additional 8-10 minutes or until the egg whites have become opaque.

  8. Remove muffin tin from oven and carefully remove the nests from the muffin tins using a knife or spatula.

  9. Garnish with green onion and serve!


NUMBER OF SERVINGS: 6-8 nests


DEGREE OF DIFFICULTY: This is easier than I thought (Intermediate)


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