Ingredients
Scale
- 1 medium size spaghetti squash (about 2 1/2 cups squash noodles)
- 1 xl egg or 2 smaller sized eggs, beaten
- 2/3 cup tomato sauce
- ½ tsp garlic powder
- 1 ½ tsp Italian seasonings
- ¼ tsp oregano
- Pinch sea salt
- 24 slices pepperoni
- 1 cup grated mozzarella cheese
- ½ tbsp chopped basil, fresh or lightly dried
Nutrition
Yield: 24 nests, Serving Size: 2 nests, Amount per Serving: Cal: 43, Carbs: 2 g, Net Carbs: 2 g, Fiber: 0 g, Fat: 2 g, Saturated Fats: 1 g, Protein: 4 g, Sugars: 1 g, Sodium: 181 mg
Directions
- Preheat oven to 400 F (204 C), and line or oil a baking sheet.
- 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 let cool. Leave oven on 400F (204 C).
- Grease or oil 2 muffin pans.
- While squash is cooling, combine in a medium size mixing bowl: tomato sauce, garlic powder, Italian seasonings, and oregano. Mix together.
- Once squash is cool, slice in half and using a fork scrape noodles into a large bowl.
- 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.
- Add tomato sauce mixture to each well.
- Add a pepperoni slice to each well, and sprinkle each with grated mozzarella cheese.
- Sprinkle with chopped basil, and bake at 400 F (204 C) for 25 minutes or until set.
- Serve.