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.
About 1/4 - 1/2 cooked spaghetti squash
3 green onions, chopped
1 large slice bacon
salt & pepper
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