So I had some leftover spaghetti squash noodles from the other night, and it was really a use them or lose them scenario this morning. So I found this Inquiring Chef recipe and made myself a simple breakfast since I'm working from home and there was no rush.
This is definitely quick and easy IF you already have the cooked squash noodles laying around. I don't think it's worth roasting an entire squash unless you are hosting a brunch, in which case, highly encourage, but of course plan ahead for that hour the squash will be in the oven.
Apologies to my hardcore vegans, I'm not sure how you'd make this right without the eggs since I never cook with tofu. But open to suggestions! I did try initially to do this with egg whites and they just don't stay together, so don't bother.
What I changed: just reduced amounts.
Source: Inquiring Chef | Serves: 2 nests | Time: ~20 min
Ingredients
~2 cups of spaghetti #squash noodles
2 eggs
S&P or any other seasoning you like on your eggs
Instructions
Preheat oven to 425 F.
Line a baking sheet with a Silpat mat or parchment paper.
Divide spaghetti squash strands into 2 portions and spread out on prepared baking sheet.
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.
Crack an egg into the center of each nest.
Gently transfer the sheet pan to the oven.
Bake until the egg white are set and the yolks are still runny, 8 to 10 minutes.
Remove from oven. Sprinkle with S&P or any seasoning you like and enjoy!
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