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

Print this recipe!

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

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. 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.

2. Generously grease a muffin tin, by using spray or rubbing each cup with an olive oil-dipped paper towel, and set aside.
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.)

3. 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.

Yields 6 to 8 egg baskets

Spaghetti Squash Egg Baskets // www.acozykitchen.com

Spaghetti Squash Egg Baskets // www.acozykitchen.com

{ 16 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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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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