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Thursday, October 8, 2015

What to do with leftover Spaghetti Squash - Make breakfast cups!

I've become a big fan of everything spaghetti squash! It's healthy and delicious. I generally have some leftover squash and wanted to make a recipe I could use for breakfast time. These spaghetti squash cups are perfect for the morning. You can make them for the kiddos...Think egg and hashbrown in muffin/cup formulation.
For those of you wondering how to make spaghetti squash in the first place, I've include directions for that as well.

How to make a spaghetti squash:

1 spaghetti squash
3 Tablespoons of olive oil
2-3 cloves of garlic 
Pinch of salt 
Black pepper to taste


Preheat the oven to 425 degrees.

Slice the squash in half through the stem (lengthwise).  

Scoop out the seeds with a spoon.

Place on a baking sheet and drizzle with olive oil. Also, add your salt, pepper, and chopped garlic.

Flip both halves of the squash face down and bake for 45 minutes.

Once you take it out of the oven, let it cool for a little while. Then, gently scrape the spaghetti strands with a fork into a bowl. 

 Now....onto the Spaghetti Squash Cups!

Leftover spaghetti squash (Each breakfast cup uses 1/4 cup)
Olive oil to grease the muffin tin or cooking spray
Eggs (1 per breakfast cup) - Medium or Large
Shredded cheese - I use vegan Daiya shredded cheddar
Basil/Parsley (optional)


Add a 1/2 cup (or more...depending on how much squash you have) of shredded cheese to your bowl of leftover spaghetti squash. If your squash is plain, you can follow the above instructions for adding garlic, olive oil and seasonings. 

Preheat the oven to 350 degrees (I've made the mistake of heating the oven to 425 degrees and overcooking the egg).

Grease a muffin tin with cooking spray or with olive oil. 

In each cup, put 1/4 cup of the squash mix. 

Be sure to press down the bottom and the sides, so that there is room for the egg.

Crack one egg into each cup. 

Bake at 350 degrees for about 20 minutes, If you like your eggs more well done and the squash crispier, you may want to keep them in the oven for a few more minutes. You also can nuke it in the microwave for 15 seconds or so.

Once you take it out of the oven, let it sit for a couple of minutes. Carefully with a fork or knife, gently remove the cups. You then can add avocado, sriracha, basil, and/or parsley.

Bon appetit! 

Let me know what you think and if you have any questions, don't hesitate to leave a comment and I will get back to you.

Xoxo TheZenFashionista

1 comment:

  1. I don't eat eggs. But thanks for the spaghetti squash recipe. I'm wondering can u use reg simmer squash and make it that way?