Spaghetti Squash Breakfast Cups

I'm always looking for ways to add more veggies to breakfast and I think I have a new favorite! All over Pinterest I kept seeing ham, bacon, or potato cups....... that's when it hit me that using spaghetti squash might just work. I imagine that the squash may be a bit too watery or seem mushy for this application but cooking them and letting them dry out a bit before adding the egg seemed to do the trick. I can't wait to make these again and I love new ways to use leftovers.

Ingredients:
Leftover spaghetti squash
Salt & pepper
Coconut oil
Eggs

This is also so easy that making them for a crowd would be a snap!! Preheat oven to 350 degrees

Grease your tin with coconut oil

Put a spoonful of squash into the tin, use your fingers to smoosh it around the edges. Sprinkle with salt to help pull out excess moisture. Bake for 8-10 minutes.