What do you do when you have a lot of leftover spaghetti squash and Italian sausage? You invent a recipe for egg cups. Through the years, I’ve made many types of egg cups, but spaghetti squash is a new one.  Frankly, I didn’t expect them to be very good, but they were delicious!  I made them and refrigerated them, heating them up in the microwave the next day.  I’ll definitely be making this again, and again.  

ITALIAN SPAGHETTI SQUASH EGG CUPS

5 eggs, beaten
3-4 cups cooked spaghetti squash
1-2 tablespoons olive oil
1 cup cooked Italian Sausage, crumbled
1/4 shredded Pecorino Romano or Parmesan cheese
1/2 tsp. Italian seasoning
salt & pepper to taste
Extra shredded cheese to sprinkle on top of the egg cups before baking.

• Mix all ingredients together. Pour into greased muffin tins (they tend to stick so grease generously). Sprinkle extra shredded cheese on top of each cup.
• Bake at 350 degrees for 20-25 minutes. Makes about 16 egg cups