1¾ cups cooked spaghetti squash

1 tbsp. olive oil

1 medium yellow onion, minced

8 eggs plus 1 egg white

1 tsp. garlic powder

1 tsp. kosher salt

tsp. ground black pepper

2 tbsp. chickpea flour (can also use coconut flour or another gluten-free flour)

cup Parmesan, grated

Preheat the oven to 425 degrees. Place the cooked spaghetti squash in a large mixing bowl and set aside. In a frying pan, heat the olive oil over medium-high heat. Once hot, add the onion and cook until tender, about 4-6 minutes. Add the onion to the bowl with spaghetti squash noodles, along with the egg white, garlic powder, salt, pepper, flour, and cheese, and mix well. Scoop a little less than ¼ cup of the noodle mixture into each muffin tin. Using your fingers or a spoon, press the squash noodles down and around the sides of the muffin cup. This will create your nest. Place the nests into the oven and bake for 16-20 minutes, or until the top edges become golden and crispy. Reduce the heat to 375 degrees and remove the muffin tin from the oven. Crack 1 egg into each tin, taking care not to overflow the nest. Return to the oven and bake for an additional 10 minutes, or until the egg whites are fully cooked and no longer transparent. (For fully cooked-through eggs, cook 2-5 minutes longer). From Lacey Baier of A Sweet Pea Chef (