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–+ servings
Spaghetti Squash Pizza Nests

Spaghetti Squash Pizza Nests That Taste Like Heaven

Enjoy delicious and healthy Spaghetti Squash Pizza Nests that satisfy your pizza cravings while being low-carb and gluten-free.
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Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings: 12 nests
Course: Appetizers
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Nests
  • 1 medium Spaghetti Squash Substitutes like zucchini can work.
  • 2 Eggs For vegan options, try a flax egg.
For the Sauce
  • 1 cup Tomato Sauce Select one without added sugars for keto compliance.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be an exciting alternative.
  • 1 teaspoon Italian Seasonings Fresh herbs can elevate the taste.
  • 1 teaspoon Oregano No direct substitutes required.
  • 1 teaspoon Sea Salt Adjust based on personal taste preferences.
For the Toppings
  • 16 slices Pepperoni Slices Opt for nitrate-free ones if possible.
  • 2 cups Mozzarella Cheese Dairy-free cheese is a great alternative.
  • 1 tablespoon Basil Chopped fresh adds a lovely burst of flavor.

Equipment

  • oven
  • Muffin Pan
  • Baking sheet
  • Parchment paper
  • mixing bowl
  • Fork
  • knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. Pierce several holes around the spaghetti squash to allow steam to escape while baking. Place on the prepared baking sheet and bake for about 1 hour, turning halfway through.
  3. Once cooled for 15 minutes, slice the squash in half and use a fork to scrape the insides into a bowl, creating noodle-like strands.
  4. In a mixing bowl, combine tomato sauce, garlic powder, Italian seasonings, and oregano. Stir until well blended.
  5. Add the beaten eggs to the spaghetti squash noodles and mix gently until fully coated.
  6. Grease your muffin pan and spoon the spaghetti squash and egg mixture into each cup, creating a small well in the center.
  7. Fill each well with the prepared sauce, add a slice of pepperoni, and sprinkle mozzarella cheese on top.
  8. Bake for an additional 25 minutes, or until the cheese is bubbly and golden brown.
  9. Allow the nests to cool for a few minutes before gently lifting them out. Serve warm, garnished with fresh basil if desired.

Nutrition

Serving: 1nestCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 400mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

For the best results, microwave the spaghetti squash for 3-5 minutes before cutting to soften the skin. Properly seasoning both the sauce and the squash enhances overall flavor.

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