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Veggie-Wrapped Egg Cups
  1. Preheat oven to 400 F.
  2. Cook spaghetti squash until tender, abbot 45 minutes. Discard seeds and remove strands using a fork and set aside.
  3. Slice yellow squash, purple sweet potato, zucchini, carrot and eggplant into thin pieces using a mandolin slicer.
  4. Add oil to a large skillet and place over medium-high heat.
  5. Cook veggie strips on the stovetop until cooked and tender. Transfer veggie strips and spaghetti squash to a pre-greased muffin tin and crack an egg in the center of each cup.
  6. Top each cup with salt and pepper to taste and fresh cilantro.
  7. Bake for 15-20 minutes or until eggs are set. Serve with salsa.