Home > Recipe > Breakfast > Best Spaghetti Squash Egg Cups

Best Spaghetti Squash Egg Cups

| | | |

For a perfect balance of carbs and protein, this spaghetti squash egg cups recipe is filling and nutritious!

Jump to Recipe

For each egg cup, this recipe has 62 calories, 6 g protein, 5 g carbs, 2 g fat, and 0 weight watchers personal points!

spaghetti squash egg cups recipe b square (Custom)

If I can balance carbs and protein at a meal, I consider it a win! Perhaps it’s from my Body for Life days, but I still think it’s an ideal pattern for eating.

Nutrient breakdown of the ingredients in this spaghetti squash egg cups.

  • Spaghetti squash has 42 calories per cup with 10 grams of carbs, 2.2 grams of fiber, 1 g of protein, and 0.5 grams of fat. Plus, weight watchers considers spaghetti squash as having zero points!
  • Eggs have 71 calories per egg, 6 grams protein, 0 grams carbs, and 5 grams of fat.
  • Egg whites have 25 calories per 1/4 cup, 5 g protein, and zero fat. Plus, weight watchers considers eggs as zero weight watchers points.
  • Spinach is a powerhouse of a food. I have a full list of calories in veggies here, but 1 cup of spinach is only 7 calories!
  • Cherry tomatoes (quickly becoming one of my favorite treats!!) has only 25 calories per cup.

So, altogether, I’d say these ingredients make for a FABULOUSLY healthy and delicious recipe!

bite of spaghetti squash egg cups (Custom)

If you like this recipe, you might also like

spaghetti squash egg cups recipe (Custom)
spaghetti squash egg cups recipec

Best Spaghetti Squash Egg Cups

Delicious and filling with a balance of carbs and protein, this recipe for spaghetti squash egg cups is fast and easy!
4.98 from 41 votes
Print Pin Rate
Course: Breakfast, lunch, Main Course
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat
Keyword: spaghetti squash egg bake, spaghetti squash egg cups
Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 6 egg cups
Calories: 62cal
Author: Amy Roskelley

Ingredients

  • 2 cups spaghetti squash flesh cooked and scraped
  • 1/2 cup egg whites
  • 2 large Egg
  • 1/4 cup spinach leaves chopped
  • 6 small cherry tomatoes,
  • 1/2 teaspoon salt

Instructions

  • Cook spaghetti squash. (I do this by cutting the squash in half, scraping out the seeds, and baking it at 350 degrees for 60-90 minutes. Scrape out flesh with a fork and save for later.
  • Add 1/3 cup of cooked spaghetti squash to 6 muffin cups, sprayed with cooking spray.
  • Whisk the eggs and egg whites together. Pour 1/4 cup of egg mix over each muffin cup filled with spaghetti squash.
  • Top each spaghetti squash cup with sliced tomatoes, chopped spinach, a sprinkle of parmesan cheese, and salt.
  • Bake at 350 degrees Fahrenheit for 40-45 minutes, or until egg is cooked all the way through and the top starts to become golden brown.
  • Remove from oven and eat warm! Can be stored in the fridge for 4-5 days. Reheat and eat warm.

Nutrition

Serving: 1egg cup | Calories: 62cal | Carbohydrates: 5g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 304mg | Potassium: 168mg | Fiber: 1g | Sugar: 2g
Nutrition Facts
Best Spaghetti Squash Egg Cups
Serving Size
 
1 egg cup
Amount per Serving
Calories
62
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
64
mg
21
%
Sodium
 
304
mg
13
%
Potassium
 
168
mg
5
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.

Other Recipes You Might Like

Weight Loss Helps & Guides

PIN THIS FOR LATER AND FOLLOW ME ON PINTEREST!

Spaghetti squash egg cup recipe with 62 calories and 6 grams of protein yellow

Leave a Reply

Your email address will not be published.

Recipe Rating