How To Make Spaghetti Squash Nests
Shredded squash with sunny side up eggs in the middle makes a great breakfast idea to try almost as if you got a fresh harvest straight from the nest.
Serves:
Ingredients
- 1medium spaghetti squash,about 2â…“ or 3lbs (1.1 or 1.3 grams)
- ½cupwater
- 1cupParmesan Cheese,grated
- kosher salt,to taste
- ground black pepper,to taste
- 4large eggs
- olive oil,cooking spray
- 2tbspherb,fresh, such as chives, thyme, or parsley – minced
Instructions
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Preheat the oven to 350 degrees F.
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Line a baking sheet with parchment paper.
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Using a fork, poke holes lengthwise around the center of the spaghetti squash.
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Microwave for 2 minutes.
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Cut the ends off of the squash, then slice in half lengthwise. Remove the seeds and pulp.
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Place half of the squash flesh-side down in a microwave-safe dish with high sides.
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Pour ½ cup of water over the top of the squash and microwave on high for 3 minutes, or when a fork easily pulls the squash away from the skin in long strands that look like spaghetti.
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Repeat with second half—there will still be water left over from the first half.
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Cool the squash until it can be safely handled, about 10 minutes.
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Use a fork to remove all of the squash from the skin, breaking it up into small strands.
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You should have approximately 4 cups of squash. Transfer to a medium bowl and stir in the Parmesan cheese, salt, and pepper.
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Divide the squash into 4 cups and place on the prepared baking sheet.
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Shape into nests, creating a well large enough to fit an egg in the center of each.
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Bake for 10 minutes, until the squash is starting to brown. Remove from the oven and let cool for 5 minutes.
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Crack the eggs into a small bowl, one at a time, then pour into the wells of the squash nests. Season with salt and pepper.
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Bake for 12 to 15 minutes, depending on your preferred doneness for the eggs.
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Garnish each nest with fresh herbs and serve.
Nutrition
- Calories:Â 280.27kcal
- Fat:Â 18.04g
- Saturated Fat:Â 8.24g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 6.85g
- Polyunsaturated Fat:Â 1.74g
- Carbohydrates:Â 9.82g
- Fiber:Â 2.18g
- Sugar:Â 3.30g
- Protein:Â 20.41g
- Cholesterol:Â 211.28mg
- Sodium:Â 601.84mg
- Calcium:Â 520.75mg
- Potassium:Â 232.04mg
- Iron:Â 3.24mg
- Vitamin A: 165.76µg
- Vitamin C:Â 2.80mg
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