Baked Eggs In Spaghetti Squash Nests

A Sweet Pea Chef

Baked Eggs In Spaghetti Squash Nests

Love baked eggs? Let me show you how to make baked eggs in spaghetti squash nests for a beautiful, easy, paleo, and gluten-free grab and go breakfast idea!

I’ve been working on creating new recipes for the kiddos (and us) in the mornings when life is pretty hectic.

P.S. If you know how to make mornings easier and smoother, share in the comments below!

In the past, I’ve found myself starting to rely on pre-packaged, frozen waffles or sugary cereals to get by for breakfast.

But, not any longer.

The funny thing is that, once you start opening your mind to all the possibilities of what can be healthy and easy in the morning, the whole world opens up.  You start thinking about gluten-free pancakes, chocolate chia puddings, and delicious protein shakes.

But, even better, you feel like a better parent.  A better person.  A healthier person.

And, I have to say, I like feeling that way.

So, I’m going to make that extra effort to make sure the kiddos have healthy breakfasts, like these baked eggs in spaghetti squash nests.  These were pretty amazing.  They’re like eggs with hash browns had a baby with muffins.

And who doesn’t love baked eggs with hash browns and muffin babies, am I right?

Wait, what?

First, things first:

How To Make Squash Nests

Squash nests are basically a mix of spaghetti squash noodles, onion, flour, egg white, garlic powder, salt, pepper, and cheese. And If you’ve never made spaghetti squash noodles, rest assured: they are super simple to make.  I have a whole post on how to make spaghetti noodles right here, if you’d like to check it out.  Then, once you have the noodles all ready for ya (they last for several days in the fridge, which is perfect), it just takes a few minutes to prep these tasty little guys and then pop them in the oven.

How To Bake an Egg in a Squash Nest

Once you’ve baked your squash nests, remove the muffin tin from the oven and crack one egg carefully into each tin, making sure not to overflow the nest. Bake for another 10-12 minutes, or until the egg whites are fully cooked and no longer transparent.

One word on adding the baked eggs.  Make sure, when making the spaghetti squash nests, that you leave plenty of space for an egg to fit right on top. You just want the nest to be the border of the muffin tin, not fill it up.  Otherwise (and, trust me, I speak from experience), the egg will overflow its nest and you will have a sad egg on your stovetop.

Baked Eggs In Spaghetti Squash Nests

Follow these easy steps and you’ll have yourself a delicious, healthy, high-protein, low carb, grab and go breakfast your kids will love!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Baked Eggs In Spaghetti Squash Nests

Love baked eggs? Let me show you how to make baked eggs in spaghetti squash nests for a beautiful, easy, paleo, and gluten-free grab and go breakfast idea!

1 3/4 cups cooked spaghetti squash noodles 1 tbsp olive oil 1 medium yellow onion, (minced) 8 eggs plus 1 egg white 1 tsp garlic powder 1 tsp sea salt 1/8 tsp ground black pepper 2 tbsp chickpea flour ((can also use coconut flour or another gluten-free flour)) 1/3 cup parmesan, (grated)

Preheat the oven to 425. Place the cooked spaghetti squash in a large mixing bowl and set aside. In a fry pan, heat the olive oil over medium-high heat. Once hot, add the onion and cook until tender, about 4-6 minutes. Add the onion to the bowl with spaghetti noodles, along with the egg white, garlic powder, salt, pepper, flour, and cheese, and mix well. Scoop a little less than 1/4 cup of the noodle mixture into each muffin tin. Using your fingers or a spoon, press the squash noodles down and around the sides of the muffin cup. This will create your nest. Place the nests into the oven and bake for 16-20 minutes, or until the top edges become golden and crispy. Reduce the heat to 375 and remove the muffin tin from the oven. Crack 1 egg into each tin, taking care not to overflow the nest. Return to the oven and bake for an additional 10 minutes, or until the egg whites are fully cooked and no longer transparent. (For fully cooked-through eggs, cook 2-5 minutes longer).

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The post Baked Eggs In Spaghetti Squash Nests appeared first on A Sweet Pea Chef.

A Couple Cooks

California Salad with Avocado Oil Vinaigrette

This California Salad with Avocado Oil Vinaigrette was created in partnership with DeLallo. All opinions are our own.

Our Pretty Simple Cooking book tour took us all over the country, and on the road we stayed in the homes of friends or family. I love seeing what’s inside people’s kitchens, and on these visits one thing stuck out to me. Several times, I noticed avocado oil sitting on the counter. Olive oil is pretty standard, but I was intrigued: why avocado oil? When I asked this question to separate friends, they all had a similar answer. Avocado oil is a neutral-tasting cooking oil with a very high smoke point, so it’s perfect for sauteing and frying. And, it has a unique flavor that’s delicious when drizzled over salad greens or whisked into an avocado oil vinaigrette. Is avocado oil the trendy new thing? Yes, but it seems like it’s here to stay! And after making this healthy avocado oil vinaigrette, we’re hooked.

All about avocado oil

When DeLallo came to us to create a recipe with their extra-virgin avocado oil, we didn’t know much about avocado oil. Healthy avocado oil salad dressing is one place to start, but there are all sorts of ways to use this healthy oil. Here are a few things we learned about avocado oil:

Avocado oil comes from the first cold press of the fruit, and has all the health benefits of raw avocados. It’s loaded with healthy monosaturated fats and antioxidants, and is a powerhouse of vitamins and minerals. The flavor is nutty, buttery, fruity and mildly sweet, just like a fresh avocado. The oil is ultra-versatile with a high smoke point, perfect for drizzling, dressing, dipping, marinating and high-heat cooking. DeLallo avocado oil is made with fresh handpicked Chilean Hass Avocados and is produced in Chile. Each bottle contains the oil of about 12 whole avocados!

How to make homemade salad dressing with avocado oil

So, how to make homemade salad dressing with avocado oil? It’s essentially the same as other dressings that you whisk together at home, with one caveat. While making this avocado oil vinaigrette, we learned that avocado oil doesn’t act the same way as olive oil. Using the amount of acid (citrus or vinegar) we’d typically use in an olive oil dressing resulted in a watery consistency when we used avocado oil. There was no emulsion, so the dressing didn’t stick to the salad greens. So in our avocado oil vinaigrette recipe, we’ve cut the vinegar and added more Dijon mustard to carry the texture! The resulting avocado oil vinaigrette is perfectly creamy and tart, perfect for any salad.

What’s a California salad?

To go with our healthy avocado oil salad dressing, we came up with this California salad. We made up the name California salad, since it’s loosely based on a salad we had in LA while on book tour in California! While our salad ended up pretty different from the original one, it’s incredibly delicious and a perfect way to show off the flavor of the avocado oil and vinegar dressing. The salad features greens, chickpeas, fresh dill, and ricotta salata cheese, a delicious cheese we ate on several salads in California and loved. If you can’t find ricotta salata cheese, feta crumbles work as well.

Also, all of the fresh salad ingredients here were purchased at our local farmer’s market and grown by our favorite farmers at Full Hand Farm. So I guess you could call our version an Indiana Salad…? Make sure to shop local where possible!

How about you: have you tried avocado oil? Would you make this healthy avocado oil salad dressing? Let us know in the comments below! As always, show us on Instagram if you make our salad or dressing by tagging @acouplecooks and @delallofoods.

How to find avocado oil

DeLallo is our favorite avocado oil, and good news! You can find it online here, or in a local grocery that carries DeLallo products.

This recipe is…

This California salad with avocado oil vinaigrette is vegetarian, gluten free, naturally sweet, and refined sugar free. For vegan and plant based, omit the cheese.

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California Salad with Avocado Oil Vinaigrette

(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

Author: Sonja Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes Yield: 4 servings Category: Salad, Side Dish Method: Raw Cuisine: American

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Description

Avocado is the new trendy oil–but it’s here to stay! Here’s how to make a delicious avocado oil vinaigrette.

Ingredients

For the avocado oil vinaigrette

1/3 cup DeLallo Extra Virgin Avocado Oil1/2 tablespoon white wine vinegar 1 tablespoon fresh lemon juice 2 tablespoons Dijon mustard 1 teaspoon maple syrup 1/2 small garlic clove, grated 1/4 teaspoon kosher salt Fresh ground pepper

For the salad

1  to 2 heads Boston lettuce or fresh high-quality local baby greens, enough for 8 cups2 carrots2 green onions4 radishes15-ounce can chickpeas, optional1/4 cup sliced almondsTorn fresh dillRicotta salata, sliced or feta crumbles (omit for vegan)

Instructions

For the avocado oil vinaigrette: Measure out the avocado oil into a glass measuring cup. In a medium bowl, whisk together the white wine vinegar, lemon juice, Dijon mustard, maple syrup, grated garlic, kosher salt, and fresh ground pepper. Then gradually pour in the avocado oil, whisking constantly, until fully integrated and a creamy emulsion forms.

Wash and dry the lettuce and chop it into bite-sized pieces (if using baby greens, no chopping is necessary). Use a vegetable peeler to peel the carrots into ribbons. Thinly slice the green onions and radishes.

If using chickpeas, drain and rinse them, then mix them with a drizzle of avocado oil, 1/4 teaspoon kosher salt, and fresh ground pepper.

To assemble the salad, place the greens on the serving bowls or plates. Top with chickpeas, carrots, radishes, almonds, torn fresh dill, and ricotta salata or feta crumbles, then drizzle with avocado oil vinaigrette.

Keywords: Salad, Avocado Oil Dressing, Avocado Oil Vinaigrette, Avocado Oil, How to Make Homemade Dressing with Avocado Oil, Homemade Dressing, Healthy Avocado Oil Dressing, Healthy Salad, Side Salad, Summer Salad

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