Spaghetti Squash Nests Recipe By Tasty
SPAGHETTI SQUASH NESTS RECIPE BY TASTY
Here's what you need: medium spaghetti squash, water, grated parmesan cheese, kosher salt, ground black pepper, large eggs, olive oil, fresh herb
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Using a fork, poke holes lengthwise around the center of the spaghetti squash.
- Microwave for 2 minutes.
- Cut the ends off of the squash, then slice in half lengthwise. Remove the seeds and pulp.
- Place half of the squash flesh-side down in a microwave-safe dish with high sides. Pour ½ cup (120 ML) of water over the top of the squash and microwave on high for 3 minutes, or when a fork easily pulls the squash away from the skin in long strands that look like spaghetti. Repeat with second half- there will still be water left over from the first half. Cool the squash until it can be safely handled, about 10 minutes.
- Use a fork to remove all of the squash from the skin, breaking it up into small strands. You should have approximately 4 cups of squash (820 G). Transfer to a medium bowl and stir in the Parmesan cheese, salt, and pepper.
- Divide the squash into 4 1-cup (205 G each cup) (2 portions and place on the prepared baking sheet. Shape into nests, creating a well large enough to fit an egg in the center of each.
- Bake for 10 minutes, until the squash is starting to brown. Remove from the oven and let cool for 5 minutes.
- Crack the eggs into a small bowl, 1 at a time, then pour into the wells of the squash nests. Season with salt and pepper.
- Bake for 12-15 minutes, depending on your preferred doneness for the eggs.
- Garnish each nest with fresh herbs and serve.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 10 grams, Fat 19 grams, Fiber 2 grams, Protein 17 grams, Sugar 4 grams
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