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Spaghetti Squash Pizza Nests

Delicious Spaghetti Squash Pizza Nests for Guilt-Free Indulgence

Enjoy guilt-free indulgence with these Spaghetti Squash Pizza Nests, a healthy twist on pizza that's low-carb and gluten-free.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Cooling Time 5 minutes
Total Time 1 hour 40 minutes
Servings: 4 nests
Course: Appetizers
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Nests
  • 1 medium Spaghetti Squash Provides a low-carb alternative to pizza crust.
  • 1 large Egg Acts as a binder.
For the Sauce
  • 1 cup Tomato Sauce Opt for no-sugar-added version.
  • 1 teaspoon Garlic Powder Or use fresh garlic.
  • 1 teaspoon Italian Seasonings Adjust based on preference.
  • 1 teaspoon Oregano
  • 1 teaspoon Sea Salt Adjust as per taste.
For the Topping
  • ½ cup Pepperoni Choose uncured, nitrate-free.
  • 1 cup Grated Mozzarella Cheese Substitute with dairy-free cheese for vegan.
  • ¼ cup Chopped Basil Fresh or dried.

Equipment

  • oven
  • muffin pan
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and prepare a baking sheet.
  2. Poke holes in the spaghetti squash and bake for about 1 hour.
  3. Let the baked squash cool, keeping the oven heated.
  4. Grease the muffin pans generously.
  5. Combine tomato sauce, garlic powder, Italian seasonings, and oregano in a bowl.
  6. Shred cooked squash into noodles and place in a bowl.
  7. Mix the beaten eggs with the squash noodles thoroughly.
  8. Distribute the noodle mixture into the greased muffin cups.
  9. Fill each nest with the sauce and toppings.
  10. Bake for an additional 25 minutes until set and golden brown.
  11. Allow the nests to cool slightly before removing and serving.

Nutrition

Serving: 1nestCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 500mgPotassium: 250mgFiber: 4gSugar: 4gVitamin A: 250IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 7 days, or freeze for up to 3 months.

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