These Spaghetti Squash Nests are a fun, elegant twist on classic pasta dishes, perfect for a healthy weeknight dinner or a crowd-pleasing appetizer.
Naturally low in carbs and packed with fiber, they provide a light, satisfying meal.
Brimming with plant-based goodness and topped with heart-healthy olive oil and fresh herbs, these nests are easy to customize, quick to prepare, and ideal for simple, nutritious everyday cooking.
Spaghetti Squash Nests
Equipment
- 1 medium spaghetti squash
- 1 fork (for shredding squash)
- 1 mixing bowl
- 1 greased casserole dish
- 1 oven
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried Italian seasoning or favorite herbs
- Salt to taste
- Pepper to taste
- 1 cup marinara sauce or desired sauce
- ½ cup shredded cheese optional, use vegan if desired
- Fresh basil for garnish
Instructions
- Prepare the Spaghetti Squash: Start by preheating your oven to 400°F (200°C). Carefully wash the spaghetti squash under cold running water to remove any dirt or debris from the skin. Using a sharp knife, cut the squash in half lengthwise from stem to tip. This can be tricky because the squash is firm, so make sure your cutting board is stable. Once halved, scoop out the seeds and stringy pulp with a spoon and discard them (or save seeds for roasting later).
- Roast the Squash Halves: Place the squash halves cut-side down on a baking sheet lined with parchment paper or lightly greased with olive oil. Roast in the preheated oven for about 40–50 minutes, depending on the size of your squash, until the flesh is tender and can be easily pierced with a fork. This slow roasting helps bring out a natural sweetness and makes the squash strands easy to separate.
- Cool and Shred the Squash: Remove the roasted squash from the oven and let it cool for 10–15 minutes until it’s safe to handle. Using a fork, gently scrape along the flesh to separate it into long, spaghetti-like strands. Place the strands into a large mixing bowl. At this stage, taste a small strand and season lightly with salt and pepper to enhance the natural flavor of the squash.
- Create the Nests: Lightly grease a casserole dish or baking dish with a small amount of olive oil to prevent sticking. Take a small handful of the spaghetti squash strands and twirl them around your fork or fingers to form a “nest” shape. Carefully place each nest into the dish, arranging them side by side. Depending on the size of your squash, you should get around 12–15 nests. This presentation creates individual portions that are visually appealing and easy to serve.
- Season the Nests: Drizzle 2 tablespoons of extra virgin olive oil evenly over the nests. Sprinkle 1 teaspoon of dried Italian seasoning over the top, followed by additional salt and freshly ground black pepper to taste. This step ensures that each nest is flavorful and aromatic before adding the sauce.
- Add Sauce and Cheese (Optional): Spoon about 1 cup of marinara sauce evenly over the nests, making sure each nest has a generous topping. If you’re using cheese, sprinkle it over the sauce—this could be regular mozzarella, a plant-based alternative, or any cheese you prefer. The sauce adds moisture and flavor, while the cheese melts to create a creamy, comforting texture.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Place the casserole dish in the oven and bake the nests for 15–20 minutes, or until heated through and the cheese (if using) has melted and is slightly golden. This gentle baking step ensures that the nests hold their shape while the flavors meld together beautifully.
- Garnish and Serve: Remove the dish from the oven carefully, as it will be hot. Garnish each nest with fresh basil leaves for a bright, fragrant touch. The fresh herb elevates both the aroma and the visual appeal. Serve the nests immediately while warm, either as a light main dish, a family-style dinner, or a charming appetizer for guests.
Notes
- Prep Ahead: You can roast the spaghetti squash up to two days in advance. Store the cooled strands in an airtight container in the refrigerator until ready to assemble.
- Customization: Swap marinara with pesto, Alfredo, or your favorite sauce. Top with cooked veggies, olives, or plant-based protein for variety.
- Cheese Options: Use shredded mozzarella, vegan cheese, or a light Parmesan sprinkle for a creamy finish.
- Portion Control: Each nest is a perfect single-serving size, making it ideal for meal prep or a party appetizer.
- Shape Tips: If you want firmer nests that hold their shape, mix in a lightly beaten egg or a spoonful of breadcrumbs before forming the nests.
Chef’s Secrets For Perfect Nests
The key to beautiful spaghetti squash nests lies in careful roasting and gentle handling.
Roasting the squash cut-side down caramelizes the flesh, adding sweetness and enhancing natural flavors.
When forming nests, avoid compressing the strands too tightly; a loose twirl preserves texture and creates a delicate presentation.
Using high-quality extra virgin olive oil and fresh herbs elevates the flavor dramatically.
Finally, a light sprinkle of cheese or sauce just before baking prevents sogginess and keeps the nests intact while warming.
Serving Suggestions For Flavorful Presentation
Serve these nests straight from the oven for a warm, comforting meal.
Pair with a simple side salad or steamed vegetables for a complete low-carb dinner.
For entertaining, arrange nests on a platter, topped with fresh basil or microgreens for visual appeal.
They also pair well with protein-rich sides such as grilled tofu, chicken, or shrimp.
For a fun twist, try serving different sauce variations—pesto, roasted red pepper, or garlic Alfredo—so guests can enjoy a variety of flavors in one meal.
Storage Tips For Longer Freshness
Leftover nests can be stored in an airtight container in the refrigerator for up to three days.
Reheat gently in a 350°F oven for 10–12 minutes to maintain texture and prevent the squash from becoming mushy.
You can also freeze unbaked nests in a single layer on a baking sheet, then transfer to a freezer-safe container; bake directly from frozen, adding a few extra minutes to cooking time.
Avoid microwaving if possible, as it can make the strands overly soft.
Frequently Asked Questions
1. Can I make these nests vegan or dairy-free?
Absolutely! Simply skip cheese or use a plant-based cheese alternative. The nests are naturally gluten-free and low-carb, making them a versatile option for special diets.
2. How do I keep the nests from falling apart?
If you want them firmer, mix in a lightly beaten egg or a small amount of breadcrumbs with the squash strands before forming the nests. Otherwise, gentle handling and loose twirling creates a delicate, elegant presentation.
3. Can I prepare this recipe ahead of time?
Yes! Roast the spaghetti squash in advance and store the strands in the refrigerator. Assemble and bake the nests just before serving to save time and maintain freshness.
4. What are the best sauces for these nests?
Traditional marinara works beautifully, but feel free to experiment with pesto, Alfredo, or roasted red pepper sauces. Each adds a unique flavor while keeping the dish light and satisfying.
5. Are these nests suitable for meal prep?
Definitely. The nests make excellent portion-controlled meals for the week. Store individually in airtight containers and reheat in the oven to preserve texture and flavor. They’re perfect for quick, healthy lunches or dinners.
