Eggs Baked in…
And I’m sold. That’s all I need to hear and I’m all in.
Eggs baked in that spaghetti squash that’s been patiently waiting in the pantry for her time to shine, is just plain brilliant. Thank you to The Urban Poser for coming up with this one.
To make Eggs Baked in Herbed Spaghetti Squash Nests, you’ll begin by cooking a spaghetti squash. Cut it in half lengthwise, scoop out the seeds, place cut side down on an oiled baking tray, roast at 375 for about 30 minutes or until skin can be pierced easily with a fork and flesh is separating into spaghetti strands. Use a fork to gently work the flesh out of the skin into a bowl.
Season spaghetti squash with butter, fresh minced herbs, salt, pepper, and grated Parmesan cheese. Line individual baking dishes with a nest of squash. Crack an egg into each nest, pour in a little cream, sprinkle with some additional Parmesan cheese, and bake at 350 for 20 minutes or until egg whites are set.
Spaghetti Squash is to spaghetti, what cauliflower is to mashed potatoes. Wonderful healthy low-carb alternatives, that when seasoned well and paired with something savory will leave you completely satisfied without the carbs. Eggs Baked in Herbed Spaghetti Squash Nests you’ve just been added to my favorite egg recipes folder.
Eggs Baked in Herbed Spaghetti Squash Nests
- 3 cups cooked spaghetti squash
- 2 Tbl. butter
- 1/4 cup grated Parmesan cheese plus additional 2 Tbl. for topping
- 1 tsp. fresh herbs minced (such as sage, rosemary, or thyme)
- salt & pepper
- 2 eggs
- 1/2 cup cream
- Preheat oven to 350 degrees.
- Cook spaghetti squash according to instructions on label. Season cooked squash with butter, Parmesan cheese, fresh minced herbs, salt and pepper. Divide into two individual baking dishes. Crack an egg in the center of each nest, pour 1/4 cup cream over egg, then sprinkle with grated Parmesan cheese.
- Place dishes on shallow baking sheet. Bake for 20 minutes or until egg whites are set.