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Healthy Spaghetti Squash Pizza Nests with Crispy Edges

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These pizza nests combine the comforting flavors of pizza with the healthy benefits of spaghetti squash, featuring crispy golden edges and a tender cheesy inside. Perfect for a quick, nourishing meal that feels like a cheat but isn’t.

Ingredients

Scale
  • 1 medium spaghetti squash (about 3 pounds), roasted and shredded into strands
  • 2 large eggs, beaten
  • ½ cup finely grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1 cup shredded mozzarella cheese (whole milk or part-skim)
  • ¾ cup marinara sauce (low-sugar, herby preferred)
  • 1 teaspoon Italian seasoning (blend of dried basil, oregano, thyme)
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil, for drizzling
  • Optional toppings: sliced pepperoni, chopped bell peppers, olives, fresh basil leaves

Instructions

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Place cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes until tender.
  2. Let squash cool slightly, then shred flesh into strands using a fork. Transfer about 4 cups (600g) of strands to a large mixing bowl.
  3. Place squash strands in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent soggy nests.
  4. Add beaten eggs, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper to the squash. Mix until well combined and slightly sticky. If too wet, add almond flour or more Parmesan to bind.
  5. Line a baking sheet with parchment paper or silicone mat. Scoop about ½ cup (120ml) of mixture per nest and shape into small round nests with a well in the center. Space nests 2 inches apart.
  6. Spoon 1 tablespoon marinara sauce into the center of each nest. Sprinkle with shredded mozzarella and optional toppings.
  7. Drizzle olive oil lightly over each nest to encourage browning.
  8. Bake at 400°F (200°C) for 20-25 minutes until edges are golden brown and cheese is melted and bubbly.
  9. Let nests cool on a wire rack for 5 minutes before serving to firm up.

Notes

Squeezing out excess moisture from the spaghetti squash is essential to achieve crispy edges and prevent soggy nests. If nests brown too quickly, tent loosely with foil. You can prepare the squash ahead and refrigerate for up to 3 days. For dairy-free or vegan versions, substitute eggs with flax eggs and cheeses with dairy-free alternatives or nutritional yeast.

Nutrition

Keywords: spaghetti squash, pizza nests, healthy pizza, low carb, gluten free, vegetarian, easy dinner, crispy edges, cheesy, quick recipe

Find it online: https://emacrave.com/healthy-spaghetti-squash-pizza-nests-easy-crispy-edges-recipe/