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.
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.
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.