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Eggs in Spaghetti Squash Nests

Active Time: 20 minutes / Cook Time: 15 minutes or 45 minutes  / Total Time: 15 minutes

Serves 2

Eggs in Spaghetti Squash Nests.JPG


  • 2 tablespoons ghee
  • 1/3 cup diced yellow onion
  • 4 cups cooked spaghetti squash noodles (from Day 1) or ½ a spaghetti squash
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon each dried oregano and thyme
  • 4 eggs


  1. If you need to make spaghetti noodles: Preheat the oven to 425°F. Line a baking sheet with parchment paper and place squash cut-sides down on parchment. Bake 30-35 minutes, or until squash is tender but strands are not mushy. Once cool enough to handle, use a fork to scrap out the flesh, creating “noodles”.
  2. Melt ghee in a large skillet over medium heat. Add diced onion to skillet and sauté until fragrant, about 3 minutes.
  3. Add noodles and seasonings. Stir to incorporate.
  4. Flatten noodles evenly in the center of the skillet and create 4 wells. Carefully crack 1 egg into each well.
  5. Reduce heat to medium-low and cover the skillet. Cook until eggs are to your liking, 3-8 minutes.
  6. Use a spatula to cut and divide egg nests into two portions. Serve.