Preheat oven to 400 F

Carefully cut squash in half lengthwise

Spoon out seeds and flip over on sprayed baking sheet

Bake squash for 20 minutes, flip over and cool

Preheat oven to 425 F

Using a fork, scoop out the squash into a bowl

In a small saucepan, saute the onion and garlic with olive oil for 3-4 minutes or until translucent. Let cool.

Mix the egg whites, flour, cooked onion and garlic with squash. Season with salt and pepper.

Spray cupcake tins and spoon 1/4 cup squash mixture into tin and form into a nest by pressing up the sides.

Bake for 15 minutes or until golden brown on the sides.

Carefully crack an egg into each nest and place back in the oven at 400 F for 10-12 minutes.

Serve with an avocado or a dash of sriracha