Adapted from a recipe on My Fitness Pal
- 1 medium spaghetti squash
- 1/4 cup all-purpose flour
- 1/4 cup egg whites
- salt & pepper
- Other spices to taste – I used onion powder for example, but you can use real onions too!
- 1/2 cup shredded cheese – your choice what kind
- 1-1 1/2 cups of chopped turkey
- 2 cups egg whites
Cook your squash to soften. I usually bake mine but in this recipe, the microwave option actually worked really well. Poking holes throughout the squash, and putting it in the microwave in a microwave safe dish for 7 minutes on one side and 7 minutes on the other.
Preheat the oven to $425
While that’s cooking get the flour, egg white, salt, pepper, spices and shredded cheese ready in a bowl. If you’re using actual onion you’ll want to saute it a bit ahead of time in olive oil.
Spray or butter your muffin tin.
When the squash is done, scoop out the seeds so you can get to the good stuff. Be SURE to squish the pulp down before adding it to the flour mixture so you can get as much of the liquid out as possible. This makes for a great base! Then add the squash to the flour mixture and stir it up.
Next scoop about a tablespoon into each muffin cup, creating a little bowl as much as you can, in the cup. These then go in the oven for 15 minutes.
Once the 15 minutes is up, take out the tin and add in the good stuff! Sprinkle a bit of turkey into each of the “cups” you baked. They may still be a little moist and not completely cup like but don’t worry – the muffin cup keeps the shape. Then take your egg whites and divide them evenly into each cup – depending on how many your squash mixture made.
Take the temperature down to 375 and cook them for about 10-15 minutes – I find this part depends on the oven but you’ll know when your eggs are done.
Set them aside to cool before taking them out of the muffin tin and voila!