Saturday, October 6, 2018

Spaghetti Squash Egg Cups

This awesome egg recipe can be lunch or breakfast.  Serving size is 2 egg cups and the technique with the spaghetti squash makes it possible to use the squash cups for a variety of recipes as a low carb substitute for “bird nests.”

Spaghetti Squash Egg Cups 
1 medium spaghetti squash
2 teaspoons cooking oil
2 stalks green onions, chopped
1 large egg white
1/4 teaspoon salt
Black pepper, to taste
1/8 teaspoon garlic
1/4 teaspoon parsley
1/4 cup all-purpose flour or chickpea flour if you are avoiding gluten
1/2 cup shredded cheddar cheese
8 large eggs

Preheat the oven to 425°F. Spray a 12-well muffin tin with cooking spray.

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.

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.

Put squash, green onions, egg white, salt, pepper, garlic, parsley, 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.

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.

To find any recipe featured this month - use the search box and type: SquashOct
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   May - Ham and Shrimp Dishes (ShrHamMay)
   June - Bread recipes (BreadJun)
   July - Grilling (GrillJul)
   August- Garden Delights (GardAug)
   September - Salsa, Corn and Jelly (SCJSep)
   October - Squash Dishes  (SquashOct)
   November - Pumpkin Recipes 
   December - Herbal Cocktails 

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