Requiring minimal ingredients and nearly no hands-on cooking time, there's no reason not to twirl your spaghetti squash into egg nests and incorporate this low-carb, Whole30 friendly recipe into your morning.

Directions

1. Preheat oven to 400F. Slice squash in half, then cut each half in half again. Lay each of the four squash sections skin side down on a parchment lined baking sheet, then lightly spray the "meat" of the squash with avocado oil spray.
2. Bake squash for 40-45 minutes, or until the skin can be easily pierced with a fork. Remove from oven (do not turn off oven) and let cool. When cool enough to handle, remove any seeds and discard. Using a fork, pull out the strands.
3. Using 1/2 cup of squash at a time, form the spaghetti squash strands into 4-6 nests (depending on how much your squash yields), placing the nests on a fresh parchment paper lined baking sheet. Ensure that the edges of your nests are high enough to hold an egg in place.
4. Crack an egg into each nest. Spray lightly with avocado oil, then place in oven for 15 minutes, or until the whites are set and the yolks are still slightly runny. Remove from oven and sprinkle with everything bagel seasoning before digging in.