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    Home > Recipes > Eggs

    Spaghetti Squash Egg Nests

    Published: Oct 18, 2018 · Modified: Apr 4, 2022 · by Jess Smith · Jump to Recipe · 8 Comments · This post may contain affiliate links.

    16.2K shares
    Spaghetti Squash Egg Nests

    spaghetti squash egg nests in a white bowlBaked “nests” made with spaghetti squash and filled with perfectly cooked eggs. The “nests” come out of the oven with crispy bits on top and tender centers - like the squash version of hash browns. Spaghetti squash egg nests are low carb and work well with Paleo, Keto, and Whole 30 diets too!

    We’ve been wanting warm breakfasts around our house as the temps are dipping down into the 30s at night. Fall is here and with are chilly mornings, cozy slippers, and extra cups of coffee. These baked egg nests have been our latest favorite breakfast. We’ve been cooking tons of squash and finding as many ways to use it as possible. Squash for breakfast is my latest favorite!

    Spaghetti Squash with a fork

    This is a low carb recipe that was inspired by Brioche Baked Egg in a Hole. (P.S. These recipes would be great served side-by-side for brunch if you have guests who would like a low carb option.)

    Ready to cook Spaghetti Squash Egg Nests on a sheet pan

    Batch cooking eggs in the oven is much easier than at the stove and makes enough breakfast for a crowd. And I just love the crispy little strands on the surface of each spaghetti squash nest that result from baking in the hot oven.

    Eggs for Spaghetti Squash Egg Nests

    Since many of us seem to want to get whole foods into our meals these days, it’s worth mentioning that this recipe is a great way to do that. Getting a serving or two of vegetables in with breakfast always feels like a major win.

    cooked Spaghetti Squash Egg Nests on a sheet pan

    Need some ideas for how to cook that spaghetti squash before making these egg nests? Check out this post.

    Spaghetti Squash Egg Nest in a white bowl

    Meal Prep Option

    Want to have warm, healthy breakfasts ready go to all week? I have been making a double recipe of the squash egg nests on Sunday and portioning them out in meal prep containers. To serve, microwave them with the lid on but slightly ajar or covered with a damp paper towel for 1 to 1 ½ minutes, until hot.

    Meal prep Spaghetti Squash Egg Nests

    More Low Carb Favorites

    • Bacon, Corn and Avocado Salad
    • Broiled Honey Lime Salmon
    • Thai Minced Chicken Salad (Laab / Larb Gai)
    • Sheet Pan Sausage and Peppers
    • Slow Cooker Shakshuka
    • Slow Cooker Butternut Squash Soup

    Favorite Tools

    • Parchment Paper Sheets or Silpat Non-Stick Baking Mat
    • Half Sheet Pan
    Spaghetti Squash Egg Nests
    Print Recipe
    4.71 from 17 votes

    Spaghetti Squash Egg Nests

    Baked “nests” made with spaghetti squash are filled with perfectly cooked eggs and are a delicious, healthy, warm breakfast. The “nests” come out of the oven with crispy bits on top and tender centers - like the squash version of hash browns.
    Prep Time20 mins
    Cook Time8 mins
    Total Time28 mins
    Course: Breakfast
    Keyword: egg, low carb, spaghetti squash
    Servings: 4 servings
    Calories: 126kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Half Sheet Pan

    Ingredients

    • 1 3 lb Spaghetti Squash, cooked, squash strands removed
    • 8 Eggs
    • Chopped fresh herbs, for serving (optional)

    Instructions

    • Preheat oven to 425 degrees F.
    • Spray a sheet pan with nonstick cooking spray or line it with a Silpat mat or parchment paper.
    • Divide spaghetti squash strands into eight portions and spread out on prepared baking sheet.
    • Use your hands to push spaghetti squash into nests. Take the back of a spoon and create a well in the center of each nest that is large enough to hold an egg. (Don’t worry if you can see the sheet pan in the center of each nest, just be sure that the walls of the nest are high enough to help contain the egg.)
    • Season each nest with some salt and black pepper.
    • Crack an egg into the center of each nest. (It’s okay if some of the egg white spills out, but after cracking the first egg, adjust the other nests if needed to contain as much of the egg as possible.)
    • Gently transfer the sheet pan to the oven.
    • Bake until the egg white are set and the yolks are still runny, 8 to 10 minutes (cook for 2 to 4 minutes more if you prefer the yolks firm).
    • Serve immediately with fresh herbs on top and / or hot sauce if you’d like.

    Notes

    For this recipe, the squash can be cooked and the strands removed up to 2 days ahead of time. For instructions on cooking the squash in the Instant Pot, slow cooker, oven, or microwave check out this post.

    Nutrition

    Serving: 2g | Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg

    Fall is here! Molly and Clara are 50% excited and 50% focused on complaining that it’s “ too cold”.

    This post is not sponsored, but it may contain affiliate links. There is no extra cost to you, but we may earn a small commission which helps keep the site running. Thank you for your support!

    Related

    « How to Cook Spaghetti Squash (Instant Pot, Slow Cooker, Oven, or Microwave)
    Spaghetti Squash Bowls with Marinara and Italian Sausage »
    16.2K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Andy Bishop

      November 07, 2018 at 6:26 am

      5 stars
      My son loved it! Thanks for the great idea!

      Reply
    2. Sandra Bleest

      March 17, 2019 at 6:47 am

      This looks so delicioush and simple to make. I think I will try this for Easter!

      Thanks for sharing.

      Best

      Reply
    3. Rita. C Donnell

      March 21, 2020 at 7:15 am

      5 stars
      I love your Excellent squash egg idea. I could not handle greed to apply your recipe. Yesterday I appled your ideas. But I could bring color like you. I will try again. Thanks from https://kitchenfact.com

      Reply
    4. Don Stairs

      August 23, 2020 at 4:51 pm

      So great it is low in carbohydrates – a good recommendation for diabetes clients! 🙂

      Reply
      • Jess Smith

        August 25, 2020 at 9:50 am

        Agreed! That's definitely a perk of this recipe!

        Reply
    5. Norma N Gardiner

      October 07, 2020 at 11:28 am

      5 stars
      This was amazing! My all family member are HAPPY and HAPPY. !. Thanks for sharing the GREAT soup recipe. Thanks, from <a href=''https://thesprucekitchen.com'&#039;

      Reply
    6. Laurie Kagan

      January 19, 2022 at 2:05 pm

      Delicious just the way it is and LOW CARB!! I had left over cooked spaghetti squash. What a perfect way to use it. I loved the crunchy squash tips, so next time I will put the squash baskets in the oven for five minutes and then add the eggs. I ate bites plain and also put (hot) salsa on. That changed the character and was also delicious. I can see putting grated cheese on the last three minutes. I will be making this again.

      Reply
      • Jess Smith

        January 21, 2022 at 9:13 am

        So glad you enjoyed it!

        Reply

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