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By Katja Heino Leave a Comment
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Butternut Squash Noodle Nests and Eggs (gluten free, paleo, and whole30)

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Butternut Squash Noodle Nests and Eggs on white plate with sliced avocado

How cute is this? Fried eggs nested in savory butternut squash noodles. Something a little different to get you out of that breakfast rut.

But you don’t have to limit yourself to breakfast with this hearty and satisfying meal. Can anyone say BFD? (that’s breakfast for dinner, in case you didn’t know.)

BFD is something that happens around here. When I can’t think of anything to make for dinner, the default is usually something with eggs. And since I’m always trying to sneak in a few more vegetables, butternut squash noodle nests are the perfect thing.

You can actually make this recipe with any vegetable noodle that you have on hand. Sweet potato, zucchini, spaghetti squash, parsnip, cabbage…. it all works. Simply saute your noodles, form into nests, add eggs, and cook until done. So freaking easy! THIS is the spiralizer I use to make vegetable noodles.

Butternut Squash Noodle Nests and Eggs in white skillet

Here’s the deets:

butternut squash… is a creamy winter squash loaded with vitamin A, vitamin C, and other important vitamins and minerals. It’s high in antioxidants and decreases inflammation in the body. It is a good source of fiber and healthy carbs. A great substitute if you’re trying to eat less refined carbs like bread and pasta. You can see my tutorial on how to make butternut squash noodles HERE.

eggs… are a great source of protein. But as with all things, quality matters. I encourage you to buy the best quality eggs you can afford. I prefer pasture-raised eggs from my local farmer’s market.

avocado… = healthy fats. I’m obsessed. You may notice that I add it to almost everything.

fresh herbs… make everything taste better. Take your pick: cilantro, parsley, dill, or basil. It all tastes good.

sauerkraut… because your belly will thank you. A few bites of fermented foods every day will help keep your gut flora nice and happy.

extra greens… because the more vegetables you eat, the more diverse your gut microbiome will be and the more fiber you will take in. This keeps your bowels moving in a good way. I love this with crispy butter leaf lettuce and arugula.

Butternut Squash Noodle Nests and Eggs on white plate with avocado

Butternut squash noodle nests are super easy to make. Whether you’re looking to change up your breakfast, make a quick and easy lunch, or have BFD, I think you are going to really LOVE this recipe. Simple real food ingredients and lots of yummy flavors going on.

Happy eating!

xo,

Katja

Butternut Squash Noodle Nests and Eggs  on white plate
butternut squash noodle nests with fried eggs and avocado

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Butternut Squash Noodle Nests and Eggs | www.savorylotus.com

Butternut Squash Noodle Nests and Eggs

  • Author: Katja from Savory Lotus
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
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Description

Fried eggs nested in savory butternut squash noodles come together to make a hearty and satisfying meal.  Gluten free. Paleo, Whole30. 


Ingredients

Scale
  • 1 tbsp ghee, coconut oil, or avocado oil
  • 2 cups butternut squash noodles **
  • 1/4 tsp salt
  • 1/4 tsp garlic powder (like this)
  • 2 eggs
  • extras: fresh herbs, sauerkraut, salad greens, red pepper flakes

Instructions

  1. Melt fat of choice in a  large skillet over medium heat. Add butternut squash noodles, salt, and garlic powder.  Cook until noodles are tender but not falling apart – about 6-8 minutes.  If noodles begin to stick, add a teaspoon or two of water. 
  2. Once noodles are tender, form into two nests with an indentation in the center.  Crack an egg into center of each nest.  Cook for 5-7 minutes, until whites are cooked but yolks are still soft. For more well done yolks, place lid onto skillet for a few minutes. 
  3. Use a spatula to transfer egg nests to a plate and add whatever extras you like : fresh herbs, sauerkraut, salad greens, red pepper flakes, etc. 

Notes

**Not sure how to make butternut squash noodles?  Check out my tutorial HERE.

Did you make this recipe?

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Butternut Squash Noodle Nests and Eggs with sliced avocado and sauerkraut on white plate

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Filed Under: Breakfast, Main Course, Whole30 Recipes Tagged With: breakfast, breakfast recipes, butternut squash, butternut squash noodles, eggs, whole30

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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👩‍🌾🪴👩‍🌾 celebrated ONE year of 👩‍🌾🪴👩‍🌾 celebrated ONE year of living in the mountains of NC by starting the process of putting down more roots • we made the HUGE leap from CA to NC last year and have been creating a new life with new businesses, new school, new friends, more time with family, some lonely days, missing community, lots of challenges + things to adjust to • asheville has been good to us in many ways • it’s incredibly beautiful with so much flowing water • grateful to be in such a lush, nature-filled place 

👩‍🌾🪴👩‍🌾 we are ready to settle into the land here a bit more • we’ve already planted 15 fruit trees and lots of berries • this weekend we started assembling the 8 garden beds we got from @vego_garden • looking forward to filling them with living soil to grow high vibe food 🥬🥦🥒🍅🫐 • we chose these non-toxic metal beds instead of wood hoping they will last longer • they seems super sturdy + we love the look • but holy hardware... lots of nuts + bolts 😆

👩‍🌾🪴👩‍🌾 here’s to deeper roots + growing more food with @alexeibcreative and our little human • looking forward to sharing more as we create a living food forest in our yard 🥦🥒🥬🍏🍐🍎🍉🫐🧅🥕🍠
👩‍🍳why i make my own crackers: bc most cra 👩‍🍳why i make my own crackers: bc most crackers are loaded with inflammatory seed oils (canola, sunflower, safflower, soy, etc) • these SAVORY SEED CRACKERS are made with just a few simple ingredients • so easy to make • gluten free, nut free, grain free  and vegan-friendly • they have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?

INGREDIENTS

* 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
* 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
* 1/2 cup sesame seeds 
* 2 tbsp nutritional yeast 
* 3 tbsp melted ghee or coconut oil
* 2 tbsp coconut aminos OR gluten free tamari 
* OPTIONAL: coarse sea salt (or regular salt) for sprinkling 

INSTRUCTIONS
1. Preheat oven to 300’F.
2. Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
3. Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
4. Press mixture into a firm ball and press down onto a surface lined with parchment paper.  Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
5. Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired. 
6. Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
🧘🏽‍♀️ how are you investing in yoursel 🧘🏽‍♀️ how are you investing in yourself? • what are you doing DAILY to build your wellness bank, to create abundance, to fuel + nourish your body, to make yourself more resilient, to create peace in your mind? 

🧘🏽‍♀️ it’s the small daily habits that build a BIG healthy life • only you can show up for yourself this way • resist making excuses • lean into consistency • remember that you, just like plants + toddlers , thrive on rhythm + routine • pour into yourself just a little bit every day 💗
🌊🙏🌊 sunday church • have a sweet day, y 🌊🙏🌊 sunday church • have a sweet day, you beautiful humans 💗
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