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.
FOR THE NEST
- 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
- Preheat oven to 400°F and line a baking sheet with aluminum foil.
- Using a skewer or knife, poke holes all over the spaghetti squash.
- Place on baking sheet and bake for an hour, turning over halfway through.
- Remove squash from oven and cool until cool to touch. Leave oven on 400°F.
- Grease or oil 2 muffin pans.
- While squash is cooling, prepare the meatballs and sauce by following the recipe here.
- Once the squash is cool, slice in half and using a fork scrape noodles into a large bowl.
- Mix the garlic powder and oregano into the beaten eggs.
- Add the beaten egg or eggs to the squash noodles and stir together.
- Place squash noodle mixture into muffin cups and make a well in the center of each with a spoon.
- Bake at 400°F for 25 minutes or until set.
- Next add the prepared meatballs in each nest, top with a little sauce and sprinkle with Parmesan cheese and some of the chopped basil.
- Serve hot.
NOTE: For the meatballs and sauce, follow my recipe at Mmm…meatballs