Spaghetti Squash Nests
Crisp, flavorful spaghetti squash nests topped with meatballs and marinara.
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 towelÂ
- 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