Pesto Spaghetti Squash Egg Nests

Pesto Spaghetti Squash Egg Nests

These Egg Nests are a delicious, low-carb dinner option with plenty of protein! Bake the spaghetti squash and seeds ahead to save time.

To meal-prep, complete steps 1-6. Placed the desired serving in a oven-safe skillet or dish and continue with steps 7-9. Store the leftover noodle mixture in the refrigerator for up to 4 days.

  • Yield: 4 servings

  • Prep time: 20 min

  • Cook time: 1 hr, 10 minutes

  • Total time: 1 hr, 30 minutes


  • 4 Braswell Family Farms eggs (large), divided

  • 1 small to medium spaghetti squash

  • 1 can cannellini bean

  • 3/4 cup pesto

  • 1/2 cup mozzarella shreds

  • 4 Tbsp. olive oil, divided plus 1 tsp.

  • 1 clove garlic, minced

  • 3 tsp. sea salt, divided, plus more for garnish

  • fresh cracked pepper


  1. Preheat oven to 400° F.

  2. Lay the spaghetti squash on its belly and chop off the top and bottom. Placing the squash upright, chop it in half lengthwise. Remove the squash innards, placing the seeds to the side and saving for garnish. Generously coat the insides of both squash halves with olive oil, sea salt and cracked pepper - about a 2 Tbsp of olive oil and 2 tsp of sea salt. Place the two halves face down on a baking sheet and bake for 40-50 minutes.

  3. While the squash is baking, place the seeds in a colander and rinse well with water. Pick out any remaining squash innards from the seeds and rinse well again. Place the seeds on a cloth in a single layer to dry.

  4. Once the squash is ready, remove from oven and allow to cool for 5-10 minutes.

  5. As the squash cools, pat away any remaining moisture on the seeds with a paper towel. Place the seeds in a small mixing bowl and toss with about 1 tsp. olive oil and remaining sea salt. Transfer the seeds to a baking sheet and spread out in a single layer. Bake the seeds for 8-10 minutes. Remove from oven and bump the temperature up to 425° F.

  6. Using a fork, scrape out the squash “noodles” and place in a bowl. Add pesto, minced garlic, cannellini beans, and remaining olive oil to the bowl of squash and mix until incorporated.

  7. Spray an oven-safe casserole dish with cooking spray and place the squash mixture in the dish, making 4 individual nests in the dish with room for one egg in the center of each, about a 3 in. circle.

  8. Crack an egg in each nest and top with mozzarella shreds. Bake for 10 minutes or until the egg yolk is set.

  9. Remove from oven and top with roasted squash seeds and sea salt to taste.