Breakfast Spaghetti Squash Nest (Low Carb)
Make breakfast fun with these Breakfast Spaghetti Squash Nests. Use just a few simple ingredients to make a healthy breakfast that’s clean, nutritious, kid friendly and adult approved! You’ll love this low carb, whole food meal that satisfies that morning hunger.
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Tips for this recipe:
Make the spaghetti squash ahead - Spaghetti squash can take awhile to cook. I like to make mine in advance one evening and then keep it in the fridge. If you do that, it’ll be super quick to whip up these spaghetti squash nests any morning!
Make your nests carefully - if you make the edge of your spaghetti squash nest too flat or too spread out, your egg will spill out. Think of the edge like a “crust” to hold it in.
Change it up - If you want to add in some veggies or color to this dish, finely dice some veggies and mix them into the spaghetti squash
You could scramble the egg if you like - it certainly won’t look as pretty, but if you’re not a true “fried egg” person, you can switch up this recipe and scramble it before you put it in the center of the nests. You can also flip the next to cook the other side a bit once it is sturdy.
BREAKFAST SPAGHETTI SQUASH NESTS
Prep: 5 min Cook time: 20-60 min Total time: 25-65 min
inLifeandLittles.com - Whole30, Gluten Free
INGREDIENTS:
½ cup baked spaghetti squash (this can be done in advance)
1 Tbsp butter, ghee or oil
½ tsp garlic powder
¼ tsp sea salt
Dash of paprika
Pepper, to taste
2 lg eggs
½-1 Tbsp coconut oil for pan
Crushed red pepper *OPTIONAL
INSTRUCTIONS:
*SKIP TO STEP 5 IF SPAGHETTI SQUASH IS PREBAKED*
Preheat the oven to 400 degrees.
Cut spaghetti squash in half lengthwise and remove seeds.
Place the cut side down on a baking sheet and bake for ~30 minutes. Baking time will vary depending on the size of squash. You will know it is done when you can use a finger to push in the outside of the squash.
Once it is baked, remove from the oven and allow to cool. Use a fork to scoop out the spaghetti squash from the inside, giving you noodles.
In a small bowl, mix your ½ cup spaghetti squash with all the seasonings and butter.
In a medium frying pan, melt the oil on low.
Divide the spaghetti squash mix into 2 servings. Place them separately into the pan.
Using a fork, carefully create 2 nests about 4-5 inches wide, making sure you have a hole in the center for the egg. TIP: TRY NOT TO MAKE THE EDGES OF YOUR NEST TOO FLAT OR TOO SEPARATED OR THE EGG WILL SPILL OUT.
Once the nets are formed, turn the heat up to low-medium. Crack an egg into the center of each nest and let it cook.
Remove when the egg is done sunny side up, or carefully flip it over and allow it to cook the other side to your liking.
