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Spaghetti Squash Pizza Nests are tasty, low carb, gluten free, noodle nests with pizza inside.
Duration:
PREP TIME: 10 mins
COOK TIME: 1 hr 20 mins
TOTAL TIME: 1 hr 30 mins
SERVINGS: 12
CALORIES: 43 kcal
INGREDIENTS
- 1 medium size spaghetti squash (about 2 ½ cups squash noodles
- 1 xl egg or 2 smaller sized eggs beaten
- ⅔ cup tomato sauce * try to get one without added sugars
- ½ tsp garlic powder
- 1 ½ tsp Italian seasonings
- ¼ tsp oregano
- Pinch sea salt
- 24 slices pepperoni * I like uncured nitrate free brands
- 1 cup grated mozzarella cheese
- ½ tbsp chopped basil fresh or lightly dried
INSTRUCTIONS
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Preheat oven to 400 F (204 C), and line or oil a baking sheet.
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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.
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Remove squash from oven and cool until cool to touch. Leave oven on 400F (204 C).
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Grease or oil 2 muffin pans.
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While squash is cooling, Combine in a medium size mixing bowl: tomato sauce, garlic powder, Italian seasonings, and oregano. Mix together.
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Once squash is cool, slice in half and using a fork scrape noodles into a large bowl.
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Add the beaten egg or eggs to the squash noodles and stir together.
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Place squash noodle mixture into muffin cups and make a well in the center of each with a spoon.
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Add tomato sauce mixture to each well.
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Add a pepperoni slice to each well, and sprinkle each with grated mozzarella cheese.
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Sprinkle with chopped basil, and bake at 400 F (204 C) for 25 minutes or until set.
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Serve.
NUTRITION
| Calories: 43kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 181mg | Sugar: 1g |
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