Spaghetti Squash Egg Cup

Servings 12 Servings


  • 1 medium spaghetti squash
  • 2 Tbsp flour
  • 1/2 Yellow Onion small diced
  • 1 glove garlic minced
  • 1 Tbsp olive oil
  • 2 egg whites
  • 1 dozen Eggs


  • 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
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