Eggs in a Butternut Squash Nest

Eggs in a Butternut Squash Nest

Prep Time: 15 minutes | 1  Servings


  • 3/4 cup Butternut Squash (spiralized into noodles)
  • 1 tsp Coconut Oil
  • 2 Egg
  • Sea Salt & Black Pepper (to taste)
  • 2 tbsp Microgreens (optional)


  1. Form the spiralized squash noodles into nests, making a small well in the center for the egg.
  2. Heat a pan over medium heat and add the coconut oil. Use a spatula to transfer the squash nests to the pan and cook for about 7 minutes.
  3. Crack eggs into cups and transfer them into the wells of the squash nests. Cook for about 3 to 4 minutes or until the whites have set and it is cooked to your liking. Cover the pan with a lid to speed up the cooking time.
  4. Transfer the egg nests onto a plate and season with sea salt and black pepper to taste. Garnish with microgreens (optional) and enjoy!


  • NO SQUASH: Use spiralized sweet potato, beets or zucchini instead.
  • SAVE TIME: Use store bought spiralized veggies.
  • SPIRALIZING SQUASH: Use a spiralizer machine to create spirals with the long part of the butternut squash, not the bulb. Peel first and then cut in half horizontally to spiralize.


Nutrition: (Amount Per Serving)
  • Calories = 234
  • Fat = 14g
  • Saturated Fat = 7g
  • Trans Fat = 0g
  • Carbs = 14g
  • Fiber = 2g
  • Sugar = 3g
  • Protein = 14g
  • Cholesterol = 372mg
  • Sodium = 146mg
  • Vitamin A = 11702IU
  • Vitamin C = 25mg
  • Calcium = 109mg
  • Iron = 3mg