Spaghetti Squash Egg Nests

60 Minutes

super easy

3

Spaghetti Squash Egg Nests: A Cozy, Easy Twist to Start Your Day

I’m all for keeping things casual most of the time. However, every now and then, I enjoy dressing things up—whether it’s myself or my meals. Enter Spaghetti Squash Egg Nests, a dish that’s both healthy and playful.

These little nests are the perfect mix of cozy and creative! Whether you’re planning a slow family breakfast, prepping meals for the week, or simply adding extra flair to your food, they’re a great choice. Plus, who says they’re only for breakfast? These beauties are just as delightful at lunch or dinner. After all, breakfast-for-dinner energy is a vibe we all need sometimes.

The Dynamic Duo: Eggs + Spaghetti Squash

Eggs are more than just breakfast staples. For starters, they’re packed with protein, brain-boosting choline, and vitamin D, which brightens your day.

If you want to take things up a notch, choose pasture-raised eggs. Not only do these come from chickens that roam freely, but they also offer better nutrition. Compared to conventionally raised eggs, pasture-raised options contain more omega-3s, vitamin D, and antioxidants.

Meanwhile, spaghetti squash is the ultimate low-carb swap. Thanks to its delicate, noodle-like strands, it adds variety to your meals. Furthermore, it’s full of fiber for digestion and vitamins A, C, and B for immune and energy support.

Make Them Your Way

Feeling creative? Here’s a few ideas on how to make them yours: 

• Get Cheesy: Add shredded cheddar, Parmesan, or a sprinkle of feta on top.

• Spice It Up: Toss in chili flakes, smoked paprika, or your favorite hot sauce for a little kick.

• Top It Off: Try avocado slices, fresh herbs, or a dollop of pesto for extra flair.

So, go ahead – make these, savor them, save them, share them, and remember: food should be fun!

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Ingredients

Adjust Servings
1 organic spaghetti squash, halved lengthwise
Avocado oil spray, linked in highlights
Garlic powder, salt, pepper and dried rosemary
3 pasture raised organic eggs
1 Tbsp raw cheddar cheese, grated
Fresh basil leaves, finely chopped
Fresh green onion, finely chopped

Nutritional Information

387 Calories
17g Total Fats
204mg Sodium
46g Total Carbs
6g Fiber
5g Sugars
17g Protein

Directions

1.

Preheat the oven to 400 degrees Fahrenheit.
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2.

Line a baking sheet with parchment paper and cover with filtered water.
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3.

Cut squash lengthwise, remove seeds and season lightly with avocado oil spray (linked in highlights), salt and pepper.
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4.

Transfer squash to baking tray; place upside down, cover with tin foil and bake for 30 - 45 minutes.
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5.

Once squash is cooked, allow a moment to cool then scrape out spaghetti strands with a fork and transfer to a small bowl.
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6.

Line a separate baking tray with parchment paper, lightly grease with avocado oil, transfer spaghetti squash and separate evenly into even thirds.
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7.

Then, using your hands, form “nests” by creating a donut-like shape with a clear hole in the center that is large enough to hold 1 egg. Be sure that the “nest” is tight and compact enough to contain the egg and avoid any unwanted leakage.
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8.

When ready to assemble, carefully crack an egg into each hole and season with grated cheese, salt, pepper, rosemary and any other herbs or toppings of interest to you.
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9.

Bake on the middle rack for 15 - 25 minutes, checking regularly until egg whites are cooked completely.
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10.

When ready to serve, top with fresh basil, chopped green onion, flaky salt, hot sauce etc.
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11.

Enjoy immediately or store in the refrigerator for up to 3 days.
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