Go Back
+ servings
Print
5 from 1 vote

Baked Eggs in Spaghetti Squash Boats

Baked Eggs in Spaghetti Squash Boats recipe - it's a nutritional jackpot baking eggs in a gluten-free low carb nest for breakfast
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 212kcal
Author Yumna Jawad

Ingredients

  • 2 small spaghetti squash
  • 4 eggs
  • Red pepper diced
  • Avocado diced
  • Cilantro chopped
  • Sriracha hot sauce

Instructions

  • Preheat oven to 400 F. Cut spaghetti squash in half lengthwise and scoop the seeds out. Place cut side down on an oven-safe baking dish with enough water to cover the bottom of the dish.
  • Bake the spaghetti squash for about 30 minutes, or until fork tender. When ready, remove from the oven and let cool for about 10-15 minutes.
  • Increase oven temperature to 425 F. Use a fork to tease the spaghetti squash into long spaghetti-like strands, but leave the strands inside the shell.
  • Season each half with salt and pepper to taste and make a well in the middle of the squash, and carefully break the eggs inside of each crevice. (NOTE: The more you sink the egg into the squash, the more fully it will bake).
  • Bake for about 20 minutes until the egg white set. When ready, garnish with red pepper, avocado, cilantro and hot sauce and enjoy hot out of the oven.

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 33g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 144mg | Potassium: 582mg | Fiber: 7g | Sugar: 13g | Vitamin A: 815IU | Vitamin C: 10.1mg | Calcium: 136mg | Iron: 2.3mg