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Spaghetti Squash Egg Nests are an easy, fun, and clean breakfast! Low-carb, paleo, keto, and whole30, this winning breakfast is fun for the whole family!
About 17,000 years ago, I posted a recipe for Acorn Squash Egg-in-the-Hole.
One fine morning, I was itching for something a little different for breakfast. Still clean and filling…just…different.
The acorn squash egg-in-the-hole jumped into my mind’s eye, and then I became even more creative.
What if I do the same thing, but with spaghetti squash??
I am, after all, wholeheartedly obsessed with the squash o’ spaghet.
The way I see it, these Spaghetti Squash Egg Nests are a fun changeup to the morning ush, regardless of your age. I don’t have kids, but if I did, I imagine I’d be making these on the reg!
They are both fun and easy to prepare. PLUS, there’s plenty of room to changeup the approach to make these nests your own.
Let’s nestle in!
How to Make Spaghetti Squash Egg Nests:
Begin by roasting 1 medium or large spaghetti squash. To do so, follow my instructions on How to Roast Spaghetti Squash. You can do this step the same day you make the nests, or up to 5 days in advance!
Once your spaghetti squash is roasted, cooled, and “spaghettied,” make your nests!
Start by preheating the oven to 425 degrees F.
Line a large baking sheet with parchment paper. Grab some of the spaghetti squash and form it into a circle, leaving a hole in the center for the egg. Try to leave no gaps in the “nest” so that the egg stays in the center and doesn’t leak out (although it’s totally cool if it does…perfection is for squares!)
Carefully crack an egg into the center of the spaghetti squash. Sprinkle the spaghetti squash and egg with some sea salt and dried herbs. Repeat for remaining spaghetti squash.
Bake on the center rack of the preheated oven 15 to 25 minutes, until the egg whites are completely set up.
Serve with hot sauce, green onion, and/or fresh parsley and enjoy!
Recipe Adaptations:
- Cheese lover? Consider mixing parmesan cheese into the spaghetti squash and/or sprinkling the nests with your favorite cheese. Feta cheese would be amazing for sprinkling on top!
- Bacon lover? Cook up some bacon, chop it up, and sprinkle it on top of the nests.
More Spaghetti Squash Recipes:
- Roasted Garlic Kale Spaghetti Squash With Sun-Dried Tomatoes
- Spaghetti Squash with Roasted Pecan Pesto
- Spaghetti Squash Burrito Bowls
- Creamy Tuscan Spaghetti Squash
Start nesting!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make these Spaghetti Squash Egg Nests, please feel free to share a photo and tag@The.Roasted.Root on Instagram!
Spaghetti Squash Egg Nests
Ingredients
- 1 medium or large spaghetti squash, roasted
- 4 to 6 eggs
- sea salt
For Serving:
- hot sauce
- 2 green onions, chopped
- 2 Tbsp Fresh parsley, finely chopped
Optional Toppings:
- cooked bacon, chopped
- feta cheese crumbles, or cheese of choice
Instructions
- Begin by roasting 1 medium or large spaghetti squash. To do so, follow my instructions on How to Roast Spaghetti Squash . You can do this step the same day you make the nests, or up to 5 days in advance! Once your spaghetti squash is roasted, cooled, and “spaghettied,” make your nests!
- Preheat the oven to 425 degrees F.
- Line a large baking sheet with parchment paper. Grab some of the spaghetti squash and form it into a circle, leaving a hole in the center for the egg. Try to leave no gaps in the “nest” so that the egg stays in the center and doesn’t leak out (although it’s totally cool if it does...perfection is for squares!)
- Carefully crack an egg into the center of the spaghetti squash. Sprinkle the spaghetti squash and egg with some sea salt and dried herbs. Repeat for remaining spaghetti squash. You should be able to make 4 nests out of a medium spaghetti squash, and 6 to 8 nests out of a large.
- Bake on the center rack of the preheated oven 15 to 25 minutes, until the egg whites are completely set up.
- Serve with hot sauce, green onion, and/or fresh parsley and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I had 1/2 a small spaghetti squash in my fridge that I wanted to use up, so I looked up spaghetti squash and egg recipes and yours looked good. I made it for lunch and it was so good! I made it as written except with dried parsley since I didn’t have fresh, Italian seasoning because it’s so good on eggs, and that’s all I deviated from your recipe. It was a very satisfying lunch. Will make again! Thanks for the recipe!
I’m so happy you made and enjoy it, Kendal! I find it’s a nice little changeup and a fun one 🙂 Thanks so much for the sweet note! xoxo
Love these! I make a sausage patty and then form the nest around the patty and put the egg on top of the sausage. So good!
Oooh love it!! So thrilled you enjoyed the recipe…I’ll do it up with sausage next time! xoxo
Made these for dinner tonight, what a fun way to eat spaghetti squash! Took your suggestion and added some cheese to the squash mixture and topped with crumbled crispy bacon. Yumm-o! Great recipe!
Wahoo! So happy you liked it! YES to crispy bacon! xo