Spaghetti Squash Nests
Make This Recipe
Ingredients
6 Large Eggland’s Best eggs
1 3⁄4 cups cooked spaghetti squash
1 Tbsp. olive oil
1 medium yellow onion, minced
1 tsp. garlic powder
1 tsp. kosher salt
1⁄8 tsp. ground black pepper
2 Tbsps. chickpea flour
1⁄3 cup Parmesan, grated
Preparation
- Preheat the oven to 425 °F.
- Bake spaghetti squash for 45 minutes.
- Place the cooked spaghetti squash in a bowl.
- Sauté onions in a pan for about 5 minutes.
- Add onions to the bowl with the spaghetti squash, parsley, garlic powder, salt, pepper, chickpea flour, and Parmesan cheese. Mix well.
- Scoop 1/4 cup into each tin. Create a nest. Bake 18 minutes.
- Crack 1 Eggland's Best egg into each tin. Bake an additional 10 minutes.
- Serve and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 6 |
|---|---|
| Calories | 139 |
| Fat | 9.2 g |
| Saturated Fat | 3.1 g |
| Cholesterol | 184 g |
| Sodium | 569 g |
| Carbohydrates | 4.8 g |
| Dietary Fiber | 0.5 g |
| Protein | 10.5 g |