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.
Allergy information for Low-Carb Spaghetti Squash Breakfast Nests
✔ Gluten free
✔ Dairy free
✔ Nut free
✔ Pork free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving)
Net carbs7.9 grams
Calories from carbs 9%, protein 15%, fat 76%
Total carbs10 gramsFiber2.1 gramsSugars4.3 gramsSaturated fat12.9 gramsSodium378 mg(16% RDA)Magnesium28 mg(7% RDA)Potassium332 mg(17% EMR)
Ingredients (makes 1 serving)
- 3/4 cup cooked spaghetti squash (115 g/ 4.1 oz) - here's how to cook spaghetti squash
- 2 large eggs
- 2 tbsp marinara sauce (30 g/ 1.1 oz) - you can make your own
- 1 tbsp ghee, duck fat or lard (15 g/ 0.5 oz)
- salt and pepper to taste
- Optional: crisped up bacon slices, grated cheese, sliced avocado, fresh basil, etc.
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