Spaghetti Squash Egg Cups


1 medium spaghetti squash

Cooking spray

2 stalks green onions, chopped

1 egg white

1/4 teaspoon salt

1/4 teaspoon Black pepper

1/4 cup all-purpose flour

1/2 cup shredded Mozzarella cheese

5-6 large eggs


Preheat the oven to 350°F. Spray 3 ramekins with cooking spray and set aside.

Wash the spaghetti squash, and use a knife to poke 8–10 holes into it. Place squash into a microwaveable dish. Microwave for 6 minutes; turn over and microwave for an additional 6 minutes.

Allow squash to cool for 5 minutes. Cut off the ends of the squash and cut in half. Remove seeds using a spoon and use a fork to scrape pulp into a mesh strainer.

Press down on squash pulp to drain liquid. This is important. If the mesh strainer does not work use a thin cloth to squeeze the liquid out.

Heat a non stick skillet thats been spray with cooking oil in a medium-low heat. Reserve a handful of green onions for garnish. Add remaining onions to the pan, and sauté for about 5 minutes, or until soft. When they start to brown.

Put squash, green onions, egg white, salt, pepper, flour and cheese into mixing bowl. Combine until well mixed.

Evenly divide mixture into the 3 ramekins. Press down on the bottom and sides of each to create a “nest.” Bake for 15 minutes, until the edges become golden and crispy.

** after it starts baking you might notice liquid in the middle of the ramekin. Don’t panic, use a paper towel to absorb the liquid out and place in oven again.

When the 15 minutes are up, Remove and carefully crack 1-2 egg into each well. Bake an additional 10–12 minutes, or longer depending on how you like your eggs. Garnish with green onions, and serve.

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