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4.98 from 41 votes

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!
Prep Time45 minutes
Cook Time45 minutes
Course: Breakfast, lunch, Main Course
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat
Keyword: spaghetti squash egg bake, spaghetti squash egg cups
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.

Notes

Link to recipe on WW app;
0 Weight Watchers Personal Points-
Affiliate link to join Weight Watchers

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