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Spaghetti Squash Egg-in-a-Basket | Zestful Kitchen

Spaghetti Squash Egg-in-a-Holes

  • Author: Zestful Kitchen
  • Yield: 4 servings (makes 8 baskets) 1x



For the squash:

  • 1 medium spaghetti squash (about 1 ½ lb.)
  • ¼ cup grated Parmesan
  • 1 tablespoon olive oil

For the cups:

  • ¼ cup grated Parmesan
  • 2 tablespoons corn meal, plus more for muffin cups
  • 8 eggs, divided
  • 2 tablespoons milk
  • ¼ teaspoon kosher salt
  • Black pepper, to taste


For the squash:

Preheat oven to 350°F and place rack in middle position. Grease 8 muffin tins and sprinkle each cup with corn meal to coat bottoms and sides. Set pan aside.

Cut spaghetti squash in half, lengthwise. Using a spoon, scrape out the seeds. Lightly sprinkle halves with salt and water. Place halves, cut side up, in a shallow glass dish. Microwave for 6—8 minutes until centers are slightly soft.

Using a fork, scrape out the flesh of the squash and separate the squash strands as best as possible, transfer to a medium mixing bowl. Add ¼ cup grated Parmesan cheese and olive oil, mix until cheese is melted and evenly incorporated.

For the cups:

In a small mixing bowl, combine an additional ¼ cup Parmesan cheese, corn meal, 1 egg, milk, sea salt and black pepper. Mix to combine and pour over squash mixture. Mix to evenly coat squash with sauce.

Transfer ¼ cup of squash mixture into each of the 8 muffin cups. Using your fingers, push the squash up the sides of the cup to create a “basket” for the egg.

Crack an egg into each squash cup and transfer pan to oven.

Bake for 20–25 minutes until whites have set and yolks still jiggle slightly.

Allow baskets to cool in the pan for 1–2 minutes. Use a knife or spoon to loosen edges around basket, top with fresh basil, marinara or salsa.

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