Step 1

Preheat the oven to 425°F. Spray a muffin tin with oil.

Step 2

Place the cooked spaghetti squash in a bowl.

Step 3

In a medium skillet, saute onions in butter on medium-low heat for about 5 minutes, or until soft.

Step 4

Add this to the bowl with the spaghetti squash along with the egg white, parsley, garlic powder, salt, pepper, flour and cheese and mix well.

Step 5

Scoop 1/4 cup into each tin, pressing up the side to create a nest.

Step 6

Bake 18 to 20 minutes, until the edges become golden and crisp.

Step 7

Reduce the heat to 375°F.  Remove from oven and carefully crack 1 egg into each tin.

Step 8

Bake an additional 10-12 minutes, or longer depending on how you like your eggs.