Spaghetti Squash Egg Cups

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Ingredients

• 1 medium (350 grams) spaghetti squash
• 2 teaspoons cooking oil
• 2 stalks (25 grams) green onions, chopped
• 1 large (30 grams) egg white
• ¼ teaspoon salt
• Black pepper, to taste
• ¼ cup (30 grams) all-purpose flour
• ½ cup (40 grams) shredded cheddar cheese
• 8 large (50 grams each) eggs

Directions

1. Preheat the oven to 425°F. Spray a 12-well muffin tin with cooking spray.
2. Wash the spaghetti squash, and use a knife to poke 8–10 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 sauté for about 5 minutes, or until soft.
4. Put squash, green onions, egg white, salt, pepper, flour and cheese into mixing bowl. Combine until well mixed. Evenly divide mixture into 8–10 muffin-tin wells (depending on size of your squash). 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 375°F. Remove muffin tin from oven, and carefully crack 1 egg into each well. Bake an additional 10–12 minutes, or longer depending on how you like your eggs. Garnish with green onions, and serve.

Source: Spaghetti Squash Egg Cups – MyFitnessPal

Image Credit: Spaghetti Squash Egg Cups

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