2tbspchickpea flour(can also use coconut flour or another gluten-free flour)
Preheat the oven to 425.
Place the cooked spaghetti squash in a large mixing bowl and set aside.
In a fry pan, heat the olive oil over medium-high heat. Once hot, add the onion and cook until tender, about 4-6 minutes.
Add the onion to the bowl with spaghetti noodles, along with the egg white, garlic powder, salt, pepper, flour, and cheese, and mix well.
Scoop a little less than 1/4 cup of the noodle mixture into each muffin tin. Using your fingers or a spoon, press the squash noodles down and around the sides of the muffin cup. This will create your nest.
Place the nests into the oven and bake for 16-20 minutes, or until the top edges become golden and crispy.
Reduce the heat to 375 and remove the muffin tin from the oven.
Crack 1 egg into each tin, taking care not to overflow the nest.
Return to the oven and bake for an additional 10 minutes, or until the egg whites are fully cooked and no longer transparent. (For fully cooked-through eggs, cook 2-5 minutes longer).
Baked Eggs In Spaghetti Squash Nests
Amount Per Serving (1 egg nest)
Calories 75Calories from Fat 36
% Daily Value*
Saturated Fat 1g5%
Vitamin A 195IU4%
Vitamin C 0.9mg1%
* Percent Daily Values are based on a 2000 calorie diet.