Spaghetti Squash Egg Cups

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Spaghetti Squash Egg Cups
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Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 27 minutes
Servings
servings
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 27 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Preheat the oven to 425F. Spray an 8 well muffin tin with cooking spray.
  2. Wash the spaghetti squash, and use a knife to poke 8 to 10 holes into it. Place squash into a microwaveable dish. Microwave for 7 minutes; turn over and microwave for an additional 7 minutes. Allow squash to cool for 5 minutes. Cut off the ends of the squash and cut in half. Remove seeds, and use a fork to scrape pulp into a mesh strainer. Press down on squash pulp to drain liquid.
  3. Heat cooking oil in a medium skillet on medium-low heat. Reserve a handful of green onions for garnish. Add remaining onions to the pan, and saute for about 5 minutes, or until soft.
  4. Put squash, green onions, egg white, salt, pepper, Carbquick and cheese into mixing bowl. Combine until well mixed. Evenly divide mixture into 8 muffin tin wells (if squash was large, you may have some extra). Press down on the bottom and sides of each well to create a nest. Bake for 15 minutes, until the edges become golden and crispy.
  5. Reduce the heat to 375F. Remove muffin tin from oven, and carefully crack 1 egg into each well. Bake an additional 10 to 12 minutes, or longer depending on how you like your eggs. Garnish with green onions, and serve.
Recipe Notes

Modifications
You may serve with a piece of Achieve Approved FC Bread:

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