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Spaghetti Squash Breakfast Egg Nests
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

A healthy and delicious breakfast to properly start the day. Spaghetti Squash Breakfast Nests with Eggs and Herbs

Course: Breakfast
Cuisine: American, Healthy
Servings: 2
Calories: 255 kcal
Author: Vicky
Ingredients
  • 2 cups cooked spaghetti squash about 1/2 of a baked spaghetti squash
  • 2-3 cloves garlic minced
  • 3-4 green onions diced
  • 1/2 egg
  • 1 tablespoon fresh basil finely chopped
  • 1/2-1 teaspoon sea salt
  • 1-2 tablespoons almond flour depending on the wateriness of the squash
  • 4 eggs 1 per nest
  • 1-2 tablespoons oil
Instructions
  1. Turn oven on broil.
  2. In a bowl combine the squash, garlic,green onions, egg, basil salt and almond flour. Mix.
  3. Heat a large cast iron pan over medium high heat. Add 1 tablespoon oil. Add a mound of the spaghetti squash mixture to the pan.
  4. Using a spoon push into the center of the mound, making about a 1 inch round opening at the center.
  5. Crack an egg into the center of each spaghetti squash mound, widening the circle as needed to get the egg to fit.
  6. Assemble one nest at a time, fitting about 2-4 nests into a cast iron pan.
  7. Continue to cook the nests until the bottom becomes crisp (but not burned).
  8. Place the cast iron pan under the broiler. Broil for for 3-4 minutes, depending on how you like your eggs cooked.
  9. Remove from the oven, plate and serve.
Nutrition Facts
Spaghetti Squash Breakfast Egg Nests
Amount Per Serving
Calories 255 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 368mg123%
Sodium 737mg32%
Potassium 248mg7%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 800IU16%
Vitamin C 5.9mg7%
Calcium 98mg10%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.