SPAGHETTI SQUASH EGG NESTS #whole30 #diet

Heated "homes" made with spaghetti squash and loaded up with flawlessly cooked eggs. The "homes" leave the broiler with firm bits on top and delicate focuses – like the squash variant of hash tans. Spaghetti squash egg homes are low carb and function admirably with Paleo, Keto, and Whole 30 weight control plans as well!

We've been needing warm morning meals around our home as the temps are plunging down into the 30s around evening time. Fall is here and with are cold mornings, comfortable shoes, and additional cups of espresso. These heated egg homes have been our most recent most loved breakfast. We've been cooking huge amounts of squash and finding whatever number approaches to utilize it as could be expected under the circumstances. Squash for breakfast is my most recent top pick!

Cluster cooking eggs in the broiler is a lot simpler than at the stove and makes enough breakfast for a group. Furthermore, I simply love the fresh little strands on the outside of every spaghetti squash home that come about because of heating in the hot stove.

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Ingredients

• 1 (3 lb) Spaghetti Squash, cooked, squash strands removed
• 8 Eggs
• Chopped fresh herbs, for serving (optional)

Instructions

1. Preheat oven to 425 degrees F.
2. Spray a sheet pan with nonstick cooking spray or line it with a Silpat mat or parchment paper.
3. Divide spaghetti squash strands into eight portions and spread out on prepared baking sheet.
4. Use your hands to push spaghetti squash into nests. Take the back of a spoon and create a well in the center of each nest that is large enough to hold an egg. (Don’t worry if you can see the sheet pan in the center of each nest, just be sure that the walls of the nest are high enough to help contain the egg.)
5. Season each nest with some salt and black pepper.
6. Crack an egg into the center of each nest. (It’s okay if some of the egg white spills out, but after cracking the first egg, adjust the other nests if needed to contain as much of the egg as possible.)
7. Gently transfer the sheet pan to the oven.
8. Bake until the egg white are set and the yolks are still runny, 8 to 10 minutes (cook for 2 to 4 minutes more if you prefer the yolks firm).
9. Serve immediately with fresh herbs on top and / or hot sauce if you’d like.

For more detail : bit.ly/34sEBVz

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