If you have a craving for spaghetti and meatballs but can’t eat pasta because some condition prohibits you from flours, these portion-size nests made in a muffin pan are the answer. Drizzled with low sugar marinara sauce and garnished with fresh basil, these baked spaghetti squash nests are perfect for any meal.
Spaghetti squash is nature’s angel hair pasta. Its delicate threads and slightly sweet taste complement savory recipes well. Also, unlike normal pasta, spaghetti squash is rich in vitamins C, A, potassium, and calcium.
Spaghetti squash nests with meatballs and tomato sauce
To prepare the nests, add an egg white to the cooled squash and stir to coat. The egg white acts like a glue to help hold the pumpkin together when baked, so don’t skip this step.
Next, place the pumpkin in muffin cups and use your fingertips to form the nests, making sure to leave room for adding a meatball later. Bake for 25-30 minutes, until lightly browned around the edges. Gently remove the pumpkin nests from the molds and fill each with a meatball. Top with the paleo marinara sauce and fresh basil, and serve.
Spaghetti squash with meatballs
Total time: 1 hour, 40 minutes
Cook time: 1 hour 25 minutes
Prep time: 15 minutes.
For the spaghetti squash nests
- 1 medium spaghetti squash
- 1 large egg white
- 1 teaspoon of olive oil for greasing
- 1 cup paleo marinara sauce
- Chopped fresh basil for garnish
For the meatballs:
- 1/2 kilo of 80% grass-fed lean beef (organic)
- 1/3 cup almond flour
- 1 organic egg
- 1/4 cup curly parsley, finely chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1/2 teaspoon of sea salt
1. Preheat the oven to 350 ° F (180 ° C). Cut the spaghetti squash lengthwise in half and scoop out the seeds.
2. Place the halves cut side down on a parchment paper lined baking sheet.
3. Bake for 30-35 minutes. Chill for 10 minutes and use a fork to remove the squash strands. Let cool completely.
4. Combine all the ingredients for the meatballs and form medium-sized balls.
5. Place on a parchment paper lined baking sheet 2.5 cm apart. Bake for 25 minutes. Remove from oven and set aside.
6. While meatballs are baking, grease 12 muffin cups with olive oil.
7. Stir the egg white in a bowl with the pumpkin.
8. Place the pumpkin in the muffin pan and use your fingertips to form the nests by creating a small hole in the center.
9. Bake for 25-30 minutes.
1st. Remove the pumpkin nests from the pan with a butter knife.
11. Fill the center of each with a meatball.
12. Top with marinara and garnish with fresh basil.