Spaghetti squash is a unexpected, yet delicious way to fit veggies into breakfast. Add common ingredients like egg and flour to transform this squash into a memorable meal. Green onion gives these egg cups their flavor, but you can also sub in your favorite spices instead.
Spaghetti Squash Egg Cups Ingredients Directions Preheat the oven to 425°F (218ºC). Spray a 12-well muffin tin with cooking spray. Wash the spaghetti squash, and use a knife to poke 8–10 holes into it. Place squash into a microwaveable dish. Microwave for 7 minutes; turn over and microwave for an additional 7 minutes. Allow squash to cool for 5 minutes. Cut off the ends of the squash and cut in half. Remove seeds, and use a fork to scrape pulp into a mesh strainer. Press down on squash pulp to drain liquid. Heat cooking oil in a medium skillet on 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. Put squash, green onions, egg white, salt, pepper, flour and cheese into mixing bowl. Combine until well mixed. Evenly divide mixture into 8–10 muffin-tin wells (depending on size of your squash). Press down on the bottom and sides of each well to create a “nest.” Bake for 15 minutes, until the edges become golden and crispy. Reduce the heat to 375°F. Remove muffin tin from oven, and carefully crack 1 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. Serves: 4 | Serving Size: 2 squash cups Nutrition Information (per serving): Calories: 288; Total Fat: 18g; Saturated Fat: 7g; Monounsaturated Fat: 7g; Cholesterol: 389mg; Sodium: 424mg; Carbohydrate: 13g; Dietary Fiber: 1g; Sugar: 3g; Protein: 19g Nutrition Bonus: Potassium: 178mg; Iron: 14%; Vitamin A: 20%; Vitamin C: 3%; Calcium: 23% Energizing Tips (optional)
