Spaghetti Squash Egg Baskets


Spaghetti Squash Egg Baskets //

Last night I “slept” with rage in my heart and a pillow tightly pressed against my ear. Somewhere in the abyss, also known as the mini forest thingy right outside my bedroom window, was a dog that clearly was not happy about being put outside. So he or she barked. And then barked and barked for a solid four hours straight, maybe longer. At first I didn’t hear it but then it was ALL I could hear.

Spaghetti Squash Egg Baskets //

After hour one of said dog’s incessant barking, realizing it wasn’t going to end, I started to run down scenarios in my head.

Do I drive my car to the house and knock on the owner’s door at 3am?

Will they murder me? Do I call the police?

Do police even care about dogs barking?

Or do I just get ear plus because knocking on a stranger’s door at 3am sounds like a murder waiting to happen? Probably get ear plugs. Who likes confrontation? Not me. Poor dog.

If it happens again tonight I have no idea what I’ll do….ahh! What should I do?!

Spaghetti Squash Egg Baskets //

These spaghetti squash egg baskets are a rendition of these hash brown nests I posted years ago. I looove those little things. This is a healthier, lighter version and super easy with less ingredients.

They’re perfect for…wait for it…brunch. Yes. Easter brunch or Mother’s Day brunch or a brunch because who doesn’t love brunching.

Spaghetti Squash Egg Baskets //

Spaghetti Squash Egg Baskets //

Spaghetti Squash Egg Baskets

Serving Size: 6 -8


  • 2 pound spaghetti squash, halved1 garlic clove, zested
  • Salt
  • Pinch of pepper
  • 6 to 8 medium or large eggs, if you can find medium eggs, use them!
  • Small handful of chives or chive flowers, diced


  • Preheat your oven to 350 degrees F. Line your baking sheet with parchment and lay the two spaghetti squash halves cut side down. Transfer to the oven to roast for 20 to 25 minutes.
  • Remove and allow to cool for a few minutes. When cool enough to handle, scoop out the seeds and discard. Using the tines of a fork, scrape the strands of spaghetti squash flesh and transfer them to a bowl. Repeat with the other half. Mix in the zested garlic clove, 1/2 teaspoon salt and pinch of pepper.
  • Generously grease a muffin tin, by using spray or rubbing each cup with an olive oil-dipped paper towel, and set aside.
  • Spoon about 2 tablespoons of butternut squash strands into each muffin cup, being sure to line the bottom and the sides. I found it helpful to use a small spoon to press the bottom and sides; you definitely want the spaghetti squash tightly packed. Crack an egg into each muffin cup. (Note: I found large eggs to have about a teaspoon too much of egg white so I cracked the egg in but didn't put in all of the egg white. This helped with the look of them.)
  • Transfer the muffin tin to the oven and bake for 10 to 12 minutes, until the whites are set, but yolks still appear soft. Allow the egg baskets to cool in the pan for 2 minutes. Run a sharp paring knife around the edges of each basket and gently remove it. Top with a few pinches of pepper, salt and some chives or chive flowers.


Spaghetti Squash Egg Baskets //

Spaghetti Squash Egg Baskets //

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  • Avatar
    Reply Belinda@themoonblushbaker April 18, 2014 at 3:49 am

    These look insane! All these variations on egg bakes shells are getting so creative; i think brunch is going to be come 2 week event. That must suck with noisy dogs and neighbors; especially if it is just one repeated noise. My last place had a bird. You can guess what was wrong with my sleep patterns.

  • Avatar
    Reply Katrina @ Warm Vanilla Sugar April 18, 2014 at 3:50 am

    Gah!! These are too freaking cute. Love it!

  • Avatar
    Reply Angie April 18, 2014 at 4:53 am

    These are beautiful! I can’t wait to try the recipe myself.

  • Avatar
    Reply Averie @ Averie Cooks April 18, 2014 at 5:26 am

    So creative! Love spag squash so much and this is just so adorable! pinned

  • Avatar
    Reply Helen @ the crispy crouton April 18, 2014 at 8:45 am

    What a lovely idea! These look fabulous – and so easy too 🙂

  • Avatar
    Reply misskimberlynn April 18, 2014 at 10:12 am

    These are just the prettiest!

  • Avatar
    Reply sandra April 18, 2014 at 10:35 am

    Chive flowers! How lovely. Do they taste like chives??

    • Adrianna Adarme
      Reply Adrianna Adarme April 18, 2014 at 5:00 pm

      Yes, very chive-y and onion-y. They’re definitely stronger than chives so they should be used sparingly!

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    Reply Lynn @ The Actor’s Diet April 19, 2014 at 11:55 am

    Stunning! I can’t believe I’ve gone the last year without a spaghetti squash in my oven.

  • Avatar
    Reply Alice April 20, 2014 at 3:18 am

    Breakfast doesn’t get any more dainty, delicate or delicious as this. I love the use of the squash as a tasty little basket for these sunny eggs 🙂

  • Avatar
    Reply Chrissy April 20, 2014 at 8:38 am

    These are so cute!

  • Avatar
    Reply Janice April 21, 2014 at 6:02 am

    These look great! Definitely going to be making these…

  • Avatar
    Reply Erin @ The Spiffy Cookie April 22, 2014 at 12:37 pm

    Spaghetti squash for breakfast, I love it! Definitely better than cooking them in hash brown cups.

  • Avatar
    Reply Chris at Hye Thyme Cafe April 25, 2014 at 11:07 am

    I love spaghetti squash, and these are so pretty! Sadly, the last time I attempted baked eggs like this (over hash), they came out like plastic. I still might have to give this a go though. These are especially lovely with the chive blossom – nice touch! 🙂

  • Avatar
    Reply Jessica Leigh May 11, 2014 at 10:14 am

    Making these right now for mother’s day!! Hoping they turn out as beautifully as yours. 🙂 Thanks for the wonderful inspiration!

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    Reply TravelinJewel January 2, 2015 at 3:32 pm

    Made these for Christmas breakfast with my parents this year – BIG HIT – elegant and beautiful looking, whilst pretty simple to make and uber-delish!! My only recommendation or trick I did (and used again tonight for making spaghetti squash crust for a veggie quiche) – I squeezed out all the excess liquid from the spaghetti squash in cheesecloth to reduce the moisture. I think it really helped! Brilliant idea! Excited for chive season again so I can use the edible chive flowers…looks so lovely!

    • Adrianna Adarme
      Reply Adrianna Adarme January 4, 2015 at 4:04 pm

      Oh yay! So happy!

    • Avatar
      Reply John September 5, 2015 at 10:57 am

      Great tip! I absolutely agree. Squeeze out excess moisture. I wanted my squash to be a little crispy, which certainly would have helped with texture. Also, mine needed about 15 minutes in the oven. Otherwise came out looking perfect!!

  • Avatar
    Reply HeatherAnne February 16, 2015 at 8:32 pm

    I LOVE this idea for a healthier alternative to a biscuit or some other white flour carb-y thing. And they look elegant, delicious and easy to make. WIN!

  • Avatar
    Reply Mady May 7, 2015 at 5:35 am


    Could be fun with quail eggs!

  • Avatar
    Reply Ukiddn August 17, 2015 at 5:23 pm

    What kind of absolutely-unrelated opening is this to the recipe?? I don’t give a CRAP about your barking dog experience & bet most other readers don’t either. Smarten up.

    • Adrianna Adarme
      Reply Adrianna Adarme August 18, 2015 at 11:30 am

      There’s a super easy solution to this: don’t visit my blog. Super simple.

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