Low-Carb Spaghetti Squash Breakfast Nests
Martina Slajerova- Ready in 10m
- 7.9 g net carbs
- 361 kcal
- Serves 1
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This meal is the perfect start to your day on a Sunday morning. It's tasty, easy to make, filling and you'll only need a few ingredients to put it together. It's also a great way to use leftover spaghetti squash from last night's dinner. If you want to transform this meal into a grab-and-go midweek snack, use a muffin tin and bake in the oven the same way I did with my Low-Carb Celeriac Nests.
Step-by-step
Cook the spaghetti squash by following instructions in this recipe. If necessary, remove any excess moisture by placing the prepared squash in a sieve and squeezing the excess moisture out. Heat a pan greased with ghee over a medium-high heat. Once hot, divide the spaghetti squash into 2 parts and place on the pan. Using a fork, create two "nests".
Crack an egg into each of the nests, lower the heat to medium and cook for 5-7 minutes or until the egg white is opaque and the egg yolk is still runny. Season with salt and pepper to taste.
When done, remove from the pan using a spatula and serve with marinara sauce. Optionally, top the eggs with fresh basil and serve with crisped up bacon slices, sliced avocado, or add some grated cheddar cheese (top with grated cheddar cheese and place under a broiler for 3-4 minutes or until the cheese is melted).
Recipe
Low-Carb Spaghetti Squash Breakfast Nests
★★★★★4.5This meal is the perfect start to your day on a Sunday morning. It's tasty, easy to make, filling and you'll ...
- Hands on
- 5m
- Overall
- 10m
- Servings
- 1
- 7.9 g
- Net carbs
- 13.7 g
- Protein
- 29.7 g
- Fat
- 361
- kcal
Ingredients makes 1 serving
Instructions
Cook the spaghetti squash by following instructions in this recipe. If necessary, remove any excess moisture by placing the prepared squash in a sieve and squeezing the excess moisture out. Heat a pan greased with ghee over a medium-high heat. Once hot, divide the spaghetti squash into 2 parts and place on the pan. Using a fork, create two "nests".
Crack an egg into each of the nests, lower the heat to medium and cook for 5-7 minutes or until the egg white is opaque and the egg yolk is still runny. Season with salt and pepper to taste.
When done, remove from the pan using a spatula and serve with marinara sauce. Optionally, top the eggs with fresh basil and serve with crisped up bacon slices, sliced avocado, or add some grated cheddar cheese (top with grated cheddar cheese and place under a broiler for 3-4 minutes or until the cheese is melted).
Nutrition per serving
Carbs 9%Protein 15%Fat 76% of calories
- Net carbs
- 7.9 g
- Total carbs
- 10 g
- Fiber
- 2.1 g
- Sugars
- 4.3 g
- Protein
- 13.7 g
- Fat
- 29.7 g
- Saturated fat
- 12.9 g
- Calories
- 361 kcal
- Sodium
- 378 mg · 16.4% RDA
- Magnesium
- 28 mg · 7.07% RDA
- Potassium
- 332 mg · 16.6% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Squash, spaghetti, winter squash, cooked | 5.8 g | 0.7 g | 0.3 g | 31 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.7 g | 12.6 g | 9.5 g | 143 |
| Marinara sauce | 1.3 g | 0.3 g | 4.9 g | 51 |
| Ghee | 0 g | 0 g | 15 g | 136 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0 g | 0 g | 0 g | 0 |
| Total | 7.9 g | 13.7 g | 29.7 g | 361 |
- Gluten free
- Dairy free
- Nut free
- Pork free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (4)
Just made this recipe. Its very good. For optional toppings I used a little nutritional yeast instead of cheese and some avocado. I was worried about the bottom burning, but it did not. I happened to have the exact amount of spaghetti squash. I had some left over squash I had froze in small amounts and then recently went on a trip, intended to use it, and didn't. So I wondered how I was going to use it. This worked out great! For those considering making this, to describe the taste- it wasn't too spaghetti -ish for breakfast. It was a good savory breakfast and not bland at all. I've been eating keto since 2016. I'm also a foodie so I'm always looking for recipes to add to my list. Thanks!
Thank you for your feedback Sarah, I'm glad you enjoyed!
Dear Martina,
Thank you so much for posting your recipes to share with everyone. Recently, my husband and I decided to begin eating healthy, I found your recipes,we have tried a good number of them and just love eating healthy. By the time we are done our meal, we are very satisfied. In addition, all the recipes are detailed with easy to find ingredients. Once again, a big thank you
Thank you so much for your kind words! ❤️