Baked Eggs In Squash Nests

• 1-3/4 cup Cooked Spaghetti Squash
• 1 Tablespoon Olive Oil
• 1 whole Medium Yellow Onion, Minced
• 1 whole Egg White
• 1 teaspoon Garlic Powder
• 1 teaspoon Kosher Salt
• 1/8 teaspoons Ground Black Pepper
• 2 Tablespoons Chickpea Flour (can Also Use Coconut Flour Or Another Gluten-free Flour)
• 1/3 cups Parmesan, Grated
• 6 whole Eggs

1. Preheat oven to 425u0b0F.
2. Place the cooked spaghetti squash in a large mixing bowl and set aside.
3. In a fry pan, heat olive oil over medium-high heat. Once hot, add onion and cook until tender, about 4-6 minutes. Add onion to bowl with spaghetti noodles, along with the egg white, garlic powder, salt, pepper, flour, and cheese, and mix well.
4. Scoop a little less than 1/4 cup of the noodle mixture into each muffin tin. Using your fingers or a spoon, press 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.
5. Reduce the heat to 375u0b0F 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 egg whites are fully cooked and no longer transparent. For fully cooked eggs, cook 2-5 minutes longer.

olive oil, yellow onion, egg white, garlic, kosher salt, ground black pepper, chickpea flour, parmesan, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/baked-eggs-in-squash-nests/ (may not work)