We love spaghetti squash, and when they come into season, they can be HUGE. It's normally just the two of us, unless we put a call out to friends and neighbors, so we often have leftovers that I usually just send with the hubs the next day for lunch. I was feeling adventurous one weekday morning and decided to make these bad boys with much success. It's a good way to break up some breakfast monotony and easy to whip up even on a busy Tuesday morning.
3 eggs
About 1/4 - 1/2 cooked spaghetti squash
3 green onions, chopped
1 large slice bacon
salt & pepper
cayenne
Preheat oven to 350. Spray a muffin tin with coconut oil and cut bacon slice into thirds. Put a piece of bacon in the bottom of each cup and put in the oven while you prep the eggs. Separate 3 eggs, keeping the yolks intact and in their own little ramekins. Mix the egg whites, spaghetti squash, and green onions with a fork until combined and fluffy. Put a pinch of each of the spices (or anything else you'd like to add!). Put equal amounts of squash/egg mixture on top of the bacon in each muffin cup and use the back of a spoon to make a little well on top. Slide a yolk in that little well and try not to break it.
Bake until yolks are set (about 10 minutes... slightly longer if you prefer your eggs over medium). Slide a knife around the edges and pop those suckers out.
If you break a yolk, no biggie. (see exhibit A: nest #3)
Use good eggs! Can't find them locally?
Order soy free, organic, free-range eggs from Tropical Traditions
2 comments:
Hi - I love some of the recipes you are listing but I am in Australia so I am not familiar with some of the ingredients. What would I use instead of spaghetti squash??
Also in your bison recipes, since we don't get that here I am thinking maybe kangaroo will work as an alternative??
You could probably use another type of squash, or even just use the egg whites by themselves. They won't have quite the same 'nest' texture, as spaghetti squash looks like noodles once it's cooked, but it will still be good!
As far as a substitute for bison, usually beef is closest, but if you have another local meat, test it out! Just adjust any cooking times to account for fat content - bison is super lean so it's done pretty fast
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