Spaghetti squash egg in a hole can be an easy and healthy breakfast, brunch, lunch or even dinner. It’s also low carb, gluten free and packed with protein, something we’re all thinking about post holiday celebrations.
I love spaghetti squash, I make it quite often it’s so versatile and really fills you up, in a good way. This recipe comes together fast if you roast your squash ahead of time and have your “spaghetti strands” read to go.
Here are a couple of my other favorite ways to use spaghetti squash.
Then all you do is grab a handful of your spaghetti squash and form it into a circle making a hole in the center.
Then you’re going to fill that hole with some grated mozzarella so that the egg can sit right in there.
Carefully crack your egg into the center and adorn it with some pre-cooked toppings like bacon or some sautéed peppers, you can also use some sliced cherry tomatoes as well.
Bake it until the whites are set and you’ll have a very delicious, satisfying and fun to eat meal!
Enjoy!
- 1 spaghetti squash , medium to large size. Cut lengthwise with seeds scooped out
- eggs, depending on how many "nests" you get from your squash, I got 5, one for each
- No need for precise measuring here.
- grated mozzarella to fill in the holes
- grated parmesan
- olive oil, salt and pepper
- pre-cooked toppings like half pieces of cooked bacon, or some sautéed colored peppers with additional sliced cherry tomatoes
- chopped parsley
- You can roast your spaghetti squash ahead of time if you wish, which I usually do.
- Take your squash that has been cut with all the seeds. scooped out, drizzle with olive oil, salt and pepper. Place the squash cut side down on parchment paper and roast in an oven at 360 degrees until a knife goes through with a little resistance. The key is you don't want the squash overcooked, it can become mushy and watery, which you don't want. I like the squash cooked al'dente.
- Mine took about 25 minutes, but keep checking it all depends on the size of your squash.
- Then let the squash cool down flake the inside all over to get your spaghetti strands.
- Place the strands in a bowl and season it with a handful of grated parmesan, salt, pepper and a drizzle of olive oil.
- Place another sheet of parchment on a baking sheet, turn your oven up to 425F.
- Grab a handful of the spaghetti squash and place it on the parchment forming a circle with a hole in the center. Make sure the edges are high enough to hold in the egg, but the grated mozzarella will help with that as well.
- After you have your nests made, sprinkle each center with the grated mozzarella cheese, then place the cracked egg on top.
- Arrange the toppings of your choice right on top of the spaghetti nests.
- Drizzle the tops with olive oil and sprinkle each with grated parmesan cheese.
- Carefully place the sheet pan into the hot 425F oven and bake til the whites are set, around 15 minutes, but keep checking.
- Remove from the oven. and garnish with more parmesan and chopped parsley.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
