Are you a morning muncher or a breakfast skipper. It does not really matter whether you eat this Spaghetti Squash Cloud Egg before or after noon; it’s simple and delicious.
I’m not going to debate the pros and cons of having a breakfast or skipping it. Personally, I have a breakfast every morning, and it pretty much the same every day, with a few exceptions here and there. It’s a granola with yogurt, an overnight oats or something similar.
When I found this small orange spaghetti squash, I thought it was a great base for an egg breakfast.
Key Ingredients for This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Small spaghetti squash. Cute isn’t it.
- Egg
Making breakfast couldn’t be more simple. Let me show you.
How to Make Spaghetti Squash Cloud Egg
Step 1 – Cook the spaghetti squash. Check out this post and learn how to do this step by step.
Step 2 – Separate the eggs (try not to break the yolk) and whip the egg whites until you have soft peaks. Add some salt and pepper in the process.
Fill each half spaghetti squash with half of the whipped egg white. Create a well in the center of each egg white, creating something like a little nest of egg whites.
Bake for about 4-5 minutes.
Step 3 – Remove from oven and place the yolk in the center well. Place tray back into oven and bake for an additional 1 to 2 minutes. The yolk will be runny; if you like a more set yolk, add about 5-6 minutes to the baking time.
Sprinkle with some salt & pepper, chives or parsley and enjoy!
Alternatives and Substitutes
This is not so much about alternatives, as there are only 2 ingredients. Other squashes may do the trick, but also my influence cooking time.
I would suggest that you can add things like cheese (all varieties that melt are an option), bacon (not raw, but cooked/grilled) and fresh herbs to the egg white mixture before transferring it into the squash half.
Spaghetti Squash Cloud Egg
Ingredients
- 1 small spaghetti squash
- 2 eggs separated
- salt & pepper
Instructions
- Cook the spaghetti squash. (NOTE 1)
- Separate the eggs (try not to break the yolk) and whip the egg whites until you have soft peaks. Add some salt and pepper in the process.
- Fill each half spaghetti squash with half of the whipped egg white. Create a well in the center of each egg white, creating something like a little nest of egg whites. Bake in the oven for about 4-5 minutes.
- Remove from oven and place the yolk in the center well. Place tray back into oven and bake for an additional 1 to 2 minutes. (NOTE 2)
- Sprinkle with some salt & pepper, chives or parsley and enjoy!
Notes
-
- Check out this post and learn how to do this step by step.
- If you don’t like a runny egg, you may need to keep the squash in the oven for about 8 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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