Spaghetti Squash Nests

Spaghetti Squash Nests


1/2 spaghetti squash, cooked
 6 eggs
 2 garlic cloves, and/or 2 green onions, finely chopped
 1 teaspoon salt
 1/4 teaspoon ground black pepper
 1/2 cup finely cut green veggies of choice
 Oil for greasing the muffin tin


To cook the squash, preheat your oven to 425oF. Slice the squash in half through the stem. Using a spoon, scrape out the 
seeds, and discard. You can lightly sprinkle the flesh of the squash with oil, salt, and pepper, but this is not necessary.

Place the squash on a baking sheet or directly on the center 
rack of your oven. Roast for about 45 minutes, or until a forkcan easily pierce through the flesh.

Reduce the heat to 375°F, and remove the squash from the oven.Scoop out half of the squash into a bowl and mix in the 
garlic (and/or green onions), salt, and pepper.

Grease six spots in a muffin tin liberally with oil (fill the others with water, so as not to burn the tin). Drop six even 
portions of the squash in the greased portion of the muffin 
tin. Using your fingers or a spoon, press the squash down and around the sides of the muffin cup.This will create your nest.Sprinkle with chopped veggies of choice. Crack one egg into 
each nest, taking care to make sure the white does not 

Place the nests into the oven and bake for about 10 minutes, 
or until the egg whites are fully cooked and no longer 
transparent. For fully cooked through eggs, cook two to five 
minutes longer). Remove the tin from the oven and give it a 
minute to cool a little. Serve hot.