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Spaghetti Squash Egg Nests - a fresh and funky clean breakfast recipe that is paleo, keto, whole30 and gluten-free | TheRoastedRoot.net
Spaghetti Squash Egg Nests
Prep Time
10 mins
Cook Time
1 hr

Spaghetti squash egg nests are a clean, fun, and unique breakfast!

Course: Breakfast
Cuisine: American
Author: Julia
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
  1. 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!

  2. Preheat the oven to 425 degrees F.

  3. 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!)

  4. 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.

  5. Bake on the center rack of the preheated oven 15 to 25 minutes, until the egg whites are completely set up. 

  6. Serve with hot sauce, green onion, and/or fresh parsley and enjoy!