Ingredients

The following ingredients have 8 Servings
  • 1 3/4 cups cooked spaghetti squash noodles
  • 1 tbsp olive oil
  • 1 medium yellow onion, (minced)
  • 8 eggs plus 1 egg white
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/8 tsp ground black pepper
  • 2 tbsp chickpea flour ((can also use coconut flour or another gluten-free flour))
  • 1/3 cup parmesan, (grated)

Instruction

  • Preheat the oven to 425.
  • Place the cooked spaghetti squash in a large mixing bowl and set aside.
  • In a fry pan, heat the olive oil over medium-high heat. Once hot, add the onion and cook until tender, about 4-6 minutes.
  • Add the onion to the bowl with spaghetti noodles, along with the egg white, garlic powder, salt, pepper, flour, and cheese, and mix well.
  • Scoop a little less than 1/4 cup of the noodle mixture into each muffin tin. Using your fingers or a spoon, press the squash noodles down and around the sides of the muffin cup. This will create your nest.
  • Place the nests into the oven and bake for 16-20 minutes, or until the top edges become golden and crispy.
  • Reduce the heat to 375 and remove the muffin tin from the oven.
  • Crack 1 egg into each tin, taking care not to overflow the nest.
  • Return to the oven and bake for an additional 10 minutes, or until the egg whites are fully cooked and no longer transparent. (For fully cooked-through eggs, cook 2-5 minutes longer).