You know how you love, love, love spaghetti squash
and then you run out of things to do with it? I mean, you roast it and then pasta night comes and goes and you’re like, “OK, great. Now what?” Truly there are other great things to do with this mild fall gem and this one is a real treat. The squash has just enough flavor to add to your egg cup without overpowering. This recipe came together for me one day after I started seeing everyone making all those Pinteresty “nests” out of their squash. So pretty, but I’m thinking nest = mess. I want to put eggs and all kinds of treats in my “nest” so wrapping strands of spaghetti squash into circles just wasn’t gonna fly.
So I went back to the tried and true nest – the muffin tin! And it worked perfectly. After my first batch I started thinking how wonderful this really could be. I mean, I make scrambled egg cups regularly enough. But these have an entire tin full of squash in them! My daughter loved hers and couldn’t even tell I had put the squash in! If you’ve never made scrambled egg cups in the oven, your world is about to be opened a little wider here, but if you have tried them before, this is really just an awesome new variation. I mean, aren’t we always looking for ways to get those veggies in? Plus, egg cups are great; they keep in the fridge for my weekly food prep, they are great for and meal or a quick snack, are super easy to throw together, and are are great way to use whatever veggies (and meat) you have in the fridge. *ONE note – your spaghetti squash has to be cooked already. But this could be cool if you have some leftover, right?
Here’s how I built MY nest:
Prepare muffin tins with a light spray of oil and preheat oven to 350.
Fill tins about 1/2 -1/3 full with cooked spaghetti squash.
Add chopped toppings to suite. Think about what you like in an omelette! I added:
Some leftover rotissterie chicken
mild and spicy peppers
salt and pepper
You could also consider things like tomato or broccoli or other yummy cheese like feta or sharp cheddar!
Beat together eggs and milk as you would to make scrambled eggs. For 6 muffin tins I used 4 eggs and enough milk to make about 2 cups of mixture. Pour over cups just to fill each tin. Bake at 350 for about 25 min or until the tops of your muffins look done. Oven time will vary; the squash adds moisture, cheese melts, and the consistency of your egg mixture will change things. Just keep an eye on your cups towards the end.