Spaghetti Squash Egg Baskets

in Breakfast

Spaghetti Squash Egg Baskets // www.acozykitchen.com

Last night I “slept” with rage in my heart and a pillow tightly pressed against my ear. Somewhere in the abyss, also known as the mini forest thingy right outside my bedroom window, was a dog that clearly was not happy about being put outside. So he or she barked. And then barked and barked for a solid four hours straight, maybe longer. At first I didn’t hear it but then it was ALL I could hear.

Spaghetti Squash Egg Baskets // www.acozykitchen.com

After hour one of said dog’s incessant barking, realizing it wasn’t going to end, I started to run down scenarios in my head.

Do I drive my car to the house and knock on the owner’s door at 3am?

Will they murder me? Do I call the police?

Do police even care about dogs barking?

Or do I just get ear plus because knocking on a stranger’s door at 3am sounds like a murder waiting to happen? Probably get ear plugs. Who likes confrontation? Not me. Poor dog.

If it happens again tonight I have no idea what I’ll do….ahh! What should I do?!

Spaghetti Squash Egg Baskets // www.acozykitchen.com

These spaghetti squash egg baskets are a rendition of these hash brown nests I posted years ago. I looove those little things. This is a healthier, lighter version and super easy with less ingredients.

They’re perfect for…wait for it…brunch. Yes. Easter brunch or Mother’s Day brunch or a brunch because who doesn’t love brunching.

Spaghetti Squash Egg Baskets // www.acozykitchen.com

Spaghetti Squash Egg Baskets // www.acozykitchen.com

Spaghetti Squash Egg Baskets

Yield: 6-8

Spaghetti Squash Egg Baskets

Ingredients

  • 2 pound spaghetti squash, halved1 garlic clove, zested
  • Salt
  • Pinch of pepper
  • 6 to 8 medium or large eggs (if you can find medium eggs, use them!)
  • Small handful of chives or chive flowers, diced

Directions

  1. Preheat your oven to 350 degrees F. Line your baking sheet with parchment and lay the two spaghetti squash halves cut side down. Transfer to the oven to roast for 20 to 25 minutes.
  2. Remove and allow to cool for a few minutes. When cool enough to handle, scoop out the seeds and discard. Using the tines of a fork, scrape the strands of spaghetti squash flesh and transfer them to a bowl. Repeat with the other half. Mix in the zested garlic clove, 1/2 teaspoon salt and pinch of pepper.
  3. Generously grease a muffin tin, by using spray or rubbing each cup with an olive oil-dipped paper towel, and set aside.
  4. Spoon about 2 tablespoons of butternut squash strands into each muffin cup, being sure to line the bottom and the sides. I found it helpful to use a small spoon to press the bottom and sides; you definitely want the spaghetti squash tightly packed. Crack an egg into each muffin cup. (Note: I found large eggs to have about a teaspoon too much of egg white so I cracked the egg in but didn't put in all of the egg white. This helped with the look of them.)
  5. Transfer the muffin tin to the oven and bake for 10 to 12 minutes, until the whites are set, but yolks still appear soft. Allow the egg baskets to cool in the pan for 2 minutes. Run a sharp paring knife around the edges of each basket and gently remove it. Top with a few pinches of pepper, salt and some chives or chive flowers.
http://acozykitchen.com/spaghetti-squash-egg-baskets/

 

Spaghetti Squash Egg Baskets // www.acozykitchen.com

Spaghetti Squash Egg Baskets // www.acozykitchen.com

{ 37 comments… read them below or add one }

Belinda@themoonblushbaker April 18, 2014 at 3:49 am

These look insane! All these variations on egg bakes shells are getting so creative; i think brunch is going to be come 2 week event. That must suck with noisy dogs and neighbors; especially if it is just one repeated noise. My last place had a bird. You can guess what was wrong with my sleep patterns.

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Katrina @ Warm Vanilla Sugar April 18, 2014 at 3:50 am

Gah!! These are too freaking cute. Love it!

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Angie April 18, 2014 at 4:53 am

These are beautiful! I can’t wait to try the recipe myself.

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Averie @ Averie Cooks April 18, 2014 at 5:26 am

So creative! Love spag squash so much and this is just so adorable! pinned

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Helen @ the crispy crouton April 18, 2014 at 8:45 am

What a lovely idea! These look fabulous – and so easy too :-)

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misskimberlynn April 18, 2014 at 10:12 am

These are just the prettiest!

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sandra April 18, 2014 at 10:35 am

Chive flowers! How lovely. Do they taste like chives??

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Adrianna Adarme April 18, 2014 at 5:00 pm

Yes, very chive-y and onion-y. They’re definitely stronger than chives so they should be used sparingly!

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Sue Ann Toscano October 25, 2015 at 9:28 am

Where do you buy Chive flowers? or how are they made?
Thank you

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Adrianna Adarme October 25, 2015 at 10:08 am

I bought them at the farmer’s market during the month of April!

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Lynn @ The Actor’s Diet April 19, 2014 at 11:55 am

Stunning! I can’t believe I’ve gone the last year without a spaghetti squash in my oven.

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Alice April 20, 2014 at 3:18 am

Breakfast doesn’t get any more dainty, delicate or delicious as this. I love the use of the squash as a tasty little basket for these sunny eggs :)

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Chrissy April 20, 2014 at 8:38 am

These are so cute!

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Janice April 21, 2014 at 6:02 am

These look great! Definitely going to be making these…

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Erin @ The Spiffy Cookie April 22, 2014 at 12:37 pm

Spaghetti squash for breakfast, I love it! Definitely better than cooking them in hash brown cups.

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Chris at Hye Thyme Cafe April 25, 2014 at 11:07 am

I love spaghetti squash, and these are so pretty! Sadly, the last time I attempted baked eggs like this (over hash), they came out like plastic. I still might have to give this a go though. These are especially lovely with the chive blossom – nice touch! :)

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Jessica Leigh May 11, 2014 at 10:14 am

Making these right now for mother’s day!! Hoping they turn out as beautifully as yours. :) Thanks for the wonderful inspiration!

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Adrianna Adarme May 11, 2014 at 10:28 am

Oh yay!! Hope you and your mama loves them! xoxo

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TravelinJewel January 2, 2015 at 3:32 pm

Made these for Christmas breakfast with my parents this year – BIG HIT – elegant and beautiful looking, whilst pretty simple to make and uber-delish!! My only recommendation or trick I did (and used again tonight for making spaghetti squash crust for a veggie quiche) – I squeezed out all the excess liquid from the spaghetti squash in cheesecloth to reduce the moisture. I think it really helped! Brilliant idea! Excited for chive season again so I can use the edible chive flowers…looks so lovely!

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Adrianna Adarme January 4, 2015 at 4:04 pm

Oh yay! So happy!

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John September 5, 2015 at 10:57 am

Great tip! I absolutely agree. Squeeze out excess moisture. I wanted my squash to be a little crispy, which certainly would have helped with texture. Also, mine needed about 15 minutes in the oven. Otherwise came out looking perfect!!

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HeatherAnne February 16, 2015 at 8:32 pm

I LOVE this idea for a healthier alternative to a biscuit or some other white flour carb-y thing. And they look elegant, delicious and easy to make. WIN!

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Mady May 7, 2015 at 5:35 am

Mmm

Could be fun with quail eggs!

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Ukiddn August 17, 2015 at 5:23 pm

What kind of absolutely-unrelated opening is this to the recipe?? I don’t give a CRAP about your barking dog experience & bet most other readers don’t either. Smarten up.

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Adrianna Adarme August 18, 2015 at 11:30 am

There’s a super easy solution to this: don’t visit my blog. Super simple.

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Loretta Gore November 15, 2015 at 3:42 pm

Nobody gives a CRAP about your bad attitude. Either try the recipe, or don’t. There is absolutely nothing wrong with her relating a personal experience on her own site. As for me, I enjoy it. And I am definitely going to try the recipe. It sounds amazing! Thank you.

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PatMillDE October 24, 2015 at 8:32 am

How is the texture if these are made a day in advance? Has anyone eaten them at room temp or cold, as with a frittata?

I’d like to weigh in on the dog issue, even though it’s months later. Some areas have noise ordinances which include details on what is noise and during what hours such noise must be modified. If you haven’t already found a solution, that might be a good next step. I have yet to live in a neighborhood that does not include a barky the bark dog, whose owners clearly only have the dog in order to allow it to bark outside for hours on end.

Thank you for anyone who can add answers to my s-squash cup based questions.

Pat

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Adrianna Adarme October 25, 2015 at 10:11 am

Hi Pat, I doubt they’ll be that great the next day. I didn’t eat one cold though I did eat it room temperature and it was great.

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Betty October 24, 2015 at 9:49 am

I am only interested in reading comments by people who have tried recipe. Why waste everyone’s time with stupid comments::”This sounds great.” “I am going to try this.”, etc., etc. — PLEASE STOP!!!!!

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Adrianna Adarme October 25, 2015 at 10:10 am

Hi Betty, people here are allowed to comment as they wish.

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Sherry October 24, 2015 at 2:19 pm

Is there any way to pre bake the squash cups so I could just crack an egg in them in the morning. I suppose I could do this and fill with a poached egg.

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Adrianna Adarme October 25, 2015 at 10:10 am

Umm sure you could fill them with a poached egg if you want.

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Tonya Fraga October 25, 2015 at 6:20 am

I didn’t grow up around most kinds of squash, so I am fascinated by what you’ve done with spaghetti squash. I like the fact that the ingredients are very inexpensive. This dish I’m definitely going to try. As for the barking dog (assuming it’s still alive, and you’re still suffering — which I would hope NOT! since it has been a year since you posted this), feed it. More than half the time, the ones barking are cold and hungry.

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Tonya Fraga October 25, 2015 at 6:24 am

P.S. I quite enjoyed the barking dog experience.

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Jane November 11, 2015 at 3:42 am

Hi Adrianna! This is my first visit to your blog. I found your recipe via a yummly newsletter feature (don’t you just love yummly).

Your recipe looks delicious and beautiful. Would be perfect for a bridal or baby shower brunch. Can’t wait to make your recipe.

I’m sorry to hear of your sleepless night, the poor helpless dog that is chained outside, very sad for them. If it continues, maybe the owners of the dog need a visit from their local humane society to be educated on the care of their fur baby.

Have a beautiful day!

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Adrianna Adarme November 11, 2015 at 9:54 am

Hi Jane, Thanks so much for visiting! Welcome! xoxo

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Janet February 10, 2016 at 5:44 pm

It would be helpful to have all the other bakers provide their improvements right after the recipe, rather than scrolling thru compliments. Why not add the feature for people to vote if a comment was helpful and the most helpful then, will be at the top?

God bless!

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