Spaghetti Squash Egg Nests

Baked “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!

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.)

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.

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.

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

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.

Print Recipe

4.67 from 6 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

Servings: 4 servings

Calories: 203kcal

Author: Jess Smith via Inquiring Chef

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: 203kcal | Carbohydrates: 4g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 496mg | Sodium: 196mg | Fiber: 1g | Sugar: 2g

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

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