Remember a few years back, when everyone was swearing that spaghetti squash “tasted just like pasta”? Well, it turns out that it tastes nothing like pasta, BUT even though it is not a true pasta substitute, it can be transformed into something truly delicious.
These spaghetti squash nests are incredible and although I am in no way trying to replace pasta (as if that would be even possible), if you are looking for a healthier, low carb, gluten free hearty italian meal… this is it.
Let’s get it started…
The first step is to roast one medium spaghetti squash. This will be enough for two servings or six nests. If you need more, the recipe is super easy to duplicate.
Cut the spaghetti squash in half lengthwise and place the halves cut side up on a parchment lined baking sheet. Lightly coat the flesh side of the squash with olive oil. One tablespoon of olive oil will be plenty divided between the two halves. Season with salt, pepper, garlic powder and onion powder and then flip the halves so they are both cut side down.
Poke a few holes in the skin with a sharp knife and place them into an oven preheated to 400 degrees. Bake the spaghetti squash for 30-40 minutes. The skin will not be “pierce-able”, so flip a half over and check if the flesh will easily loosen with a fork. When this happens, pull them out of the oven and reduce the oven temperature to 375 degrees.
Flip both halves, cut side up, and let them cool until they are cool enough to handle.
Use a fork to loosen up the flesh and transfer the “spaghetti” into a bowl.
There is a huge amount of liquid in spaghetti squash and since we are looking for a crispy little nest in the end, we need to remove as much of this liquid as possible. The best way to do this is by transferring the flesh into a large tea towel (any thin kitchen towel will work). Bring the four corners together and twist them to close the towel. Continue twisting, slowly increasing pressure, until you have removed as much liquid as possible. I recommend doing this over the sink. A surprising amount of liquid will come out of this small amount of spaghetti squash, so be prepared!
Once your squash is drained, place it into a bowl and loosen the fibers with a fork. Add 1/2 cup of grated parmesan, 1 tablespoon of finely chopped parsley and 1 egg into the bowl and mix until everything is fully combined.
Grease 6 cupcake tins and fill each one 3/4 full. Press a little well into the center to form a bit of a nest shape.
Bake the cups in a 375 degree oven for 30-35 minutes or until the nests are golden and crisp.
While your spaghetti squash nests are baking, make some meatballs and warm your marinara. Although I love making meatballs (I have a few fabulous meatball recipes that are coming soon!), I also love Carando’s Abruzzese meatballs. You can bake them right next to the spaghetti squash nests and they should be done right around the same time.
Easy.
To assemble, I spoon some warm marinara into a shallow bowl and nestle 3 spaghetti squash nests into the sauce. Spoon just a bit more marinara into the well of each nest and then top with a golden brown meatball. Shred a little parmesan over everything and then garnish with some finely chopped parsley.
The combination of the crispy spaghetti squash nests seasoned with salty parmesan, the warm and hearty marinara and a few juicy, spicy italian sausage meatballs is fantastic. It is a filling and satisfying meal and that is much lighter in carbs and calories than a similar pasta dish would be, plus it is gluten free!
The next time you see a big beautiful spaghetti squash and think about how to use it, I would highly recommend making a batch of these crispy, salty spaghetti squash nests. You will absolutely love them!
Buon appetito!
Spaghetti Squash Nests
Ingredients
- 1 medium spaghetti sauce
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and black pepper
- 1/2 cup parmesan, grated
- 1 tablespoon fresh parsley, finely chopped
- 1 egg
- 1 cup marinara sauce
- meatballs (optional)
- parmesan, finely shredded (optional garnish)
- fresh parsley, finely chopped (optional garnish)
Instructions
- Preheat your oven to 400 degrees
- Cut a spaghetti squash in half lengthwise
- Place the halves, cut side up, on a parchment lined baking sheet
- Lightly oil the flesh side with olive oil and sprinkle with salt, pepper, garlic powder and onion powder
- Flip the spaghetti squash halves over, cut side down, and poke several holes in the skin with a sharp knife
- Bake for 30-40 minutes in a 400 degree oven or until the flesh is easily loosened with a fork
- Once the squash is done, transfer the baking sheet onto a heat proof surface and allow it to cool until it is cool enough to handle
- Reduce your oven temperature to 375 degrees
- Flip the spaghetti squash over so it is cut side up and use a fork to loosen the flesh
- Transfer the flesh into a large tea towel
- Twist the top of the tea towel closed and squeeze over a bowl until you remove as much of the liquid as possible
- Discard the liquid and place the squash into a large bowl
- Add 1/2 cup of grated parmesan, 1 egg and 1 tablespoon of parsley to the spaghetti squash flesh and mix to combine
- Grease 6 standard size cupcake tins
- Fill the cups 3/4 full and press down in the center to form a small well
- Bake at 375 degrees for 30-35 minutes or until the nests are golden brown and crisp
- While the spaghetti squash nests are baking, brown your meatballs and warm your marinara (optional)
- To serve, layer marinara, spaghetti squash nests and meatballs and garnish with finely shredded parmesan and finely chopped parsley
