Spaghetti Squash Nests Recipe
If you're looking to add a new twist to your spaghetti squash recipes try these low carb spaghetti squash nests. Top with spaghetti sauce, meatballs, pesto, or even an egg! They're versatile and delicious!
After slicing your spaghetti squash in half and scooping out the seeds place the squash in a 9×13 dish and pour 1 cup of water in the bottom.
Rub a little olive oil and sea salt and pepper with your hands over the inside of the squash.
Place the squash face sized down into the water.
Here are 5 Easy Ways to Cook Spaghetti Squash.
There are so many options on what to use as a filling for spaghetti squash nests. I used this one as a holder for spaghetti sauce.
Here’s some ideas:
- Pressure cooker meatballs and marinara (I made these ones in the Instant Pot)
- Pizza toppings: pepperoni, green pepper, marinara, cheese, etc.
- Eggs, either fried eggs or you can bake them in a low carb egg cup idea.
- Chicken and pesto topped with more parmesan and mozzarella.
More hidden veggie recipes here on Randa Nutrition:
If you have a picky eater like I do, here are a few recipes that use hidden vegetables to help give us parents a little piece of mind.
- Homemade Tomato Sauce with Hidden Veggies
- Chicken Fried Cauliflower Rice
- Carrot Fries
- Hidden Veggie Meatballs
- Strawberry Cauliflower Smoothie
Spaghetti Squash Nests Recipe
- 1 medium spaghetti squash
- 1 cup water
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese plus more for topping
- 1 egg
- salt and pepper to taste
- 1 tablespoon fresh parsley finely chopped (optional: additional for garnish)
- 1 cup spaghetti sauce meat sauce, or meatball and sauce
- Preheat oven to 400 degrees.
- Carefully cut your spaghetti squash lengthwise. They are a very firm vegetable and this is the hardest part of this recipe. Then scoop out the seeds and discard.
- Place your squash in a 9×13 dish and pour 1 cup of water in the bottom. This will help steam your spaghetti squash. Drizzle olive oil over the inside of your squash and season with salt and pepper. Then flip them over so the inside is face down in the water. Place in the oven for 35-45 minutes. Until your fork goes through the skin easily.
- Remove from the oven and carefully flip them back over. Using a fork, scrape your spaghetti squash lengthwise pulling the squash down, giving you the spaghetti like noodles. Continue until you have pulled all the squash away from the skin. Next, line a bowl with a tea towel or heavy duty paper towel and transfer the squash to the bowl. Pat the squash with the towel to soak up any additional moisture. Remove the towel.
- Add your parmesan cheese, mozzarella, egg, and parsley to the spaghetti squash and combine well. Season with salt and pepper.
- Spray a regular size muffin tin with nonstick cooking spray. Using a spoon and your fingers, fill the muffin tin with your squash and create a little nest that has an indention in the middle. Then take a heaping TBSP of the sauce of your choice and fill the middle of the nest (or spoon in some sauce and place a meatball in the middle. Then sprinkle more mozzarella on top. Bake at 350 for 30-35 minutes. Garnish with more parsley if desired.
- The serving size for this recipe is 4 nests. Calorie and macronutrient information includes nests and spaghetti sauce. It does not include a meatball or any other topping you may add.