With Easter just around the corner, I thought we could do something fun with the kids meals while still getting a good serving of vegetables. These nests are perfect! They are made with spaghetti squash and the kids get quite a kick out of it.

Spaghetti squash is not only a great source of dietary fiber but it is also a great source of vitamin C and A as well as potassium and calcium. It can be found year-round in groceries and is an excellent alternative to pasta. You can read more about the health benefits of spaghetti squash here.


  • 1 medium size spaghetti squash (approx 2 1/2 cups squash noodles)
  • 1 xl egg or 2 smaller sized eggs beaten
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • Pinch sea salt
  • 1/2 tbsp chopped basil fresh or lightly dried
  1. Preheat oven to 400°F and line a baking sheet with aluminum foil.
  2. Using a skewer or knife, poke holes all over the spaghetti squash.
  3. Place on baking sheet and bake for an hour, turning over halfway through.
  4. Remove squash from oven and cool until cool to touch. Leave oven on 400°F.
  5. Grease or oil 2 muffin pans.
  6. While squash is cooling, prepare the meatballs and sauce by following the recipe here.
  7. Once the squash is cool, slice in half and using a fork scrape noodles into a large bowl.
  8. Mix the garlic powder and oregano into the beaten eggs.
  9. Add the beaten egg or eggs to the squash noodles and stir together.
  10. Place squash noodle mixture into muffin cups and make a well in the center of each with a spoon.
  11. Bake at 400°F for 25 minutes or until set.
  12. Next add the prepared meatballs in each nest, top with a little sauce and sprinkle with Parmesan cheese and some of the chopped basil.
  13. Serve hot.

NOTE: For the meatballs and sauce, follow my recipe at Mmm…meatballs