Baked Eggs in Spaghetti Squash Nests

Ingredients

• cooking spray
• 1 1/2 cup cooked spaghetti squash (from 1 medium)
• 1 small onion (minced)
• 1 large egg white
• 1 tbsp butter
• 2 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/8 tsp black pepper
• 1/4 cup all purpose flour (or GF King Arthur flour)
• 1/3 cup shredded Pecorino Romano cheese
• 6 large eggs

Instructions

1. Preheat the oven to 425°F. Spray a muffin tin with oil.
2. Place the cooked spaghetti squash in a bowl.
3. In a medium skillet, saute onions in butter on medium-low heat for about 5 minutes, or until soft.
4. Add this to the bowl with the spaghetti squash along with the egg white, parsley, garlic powder, salt, pepper, flour and cheese and mix well.
5. Scoop 1/4 cup into each tin, pressing up the side to create a nest.
6. Bake 18 to 20 minutes, until the edges become golden and crisp.
7. Reduce the heat to 375°F.  Remove from oven and carefully crack 1 egg into each tin.
8. Bake an additional 10-12 minutes, or longer depending on how you like your eggs.