nstructions

• Preheat oven to 425 degrees.
• Place the cooked spaghetti squash in a large bowl and set aside. In a frying pan, heat the olive oil over medium heat. Cook the white onion in the frying pan for about 5 minutes - until onion becomes translucent. Add onions in the same bowl with the spaghetti squash.
• Then add in oregano, garlic powder, garlic, salt, pepper, flour, egg white and cheese. Mix well.
• Spray the muffin tin with PAM. Scoop about 1/3 of the spaghetti squash mixture into each muffin tin. Using your fingers, press the spaghetti squash down and around the sides of the muffin cup to create a "nest" for the egg to go in. Before you crack the egg in each nest, bake the squash cups in the oven for 16 minutes.
• Once edges begin to get some color, remove from oven and carefully crack an egg into each nest. Bake these at a reduced temperature - 375 F - for 10 minutes or until egg white is fully cooked.