Spaghetti Squash Nests garnished with fresh basil are the perfect dinner appetizer for your guests or casserole-style dinner for your family. Customizable and delicious! Vegan-friendly and gluten-free.
With this recipe, I was originally trying to recreate these spaghetti nests with spaghetti squash.
A little bit by accident (because I forgot), there is another difference. These “nests” aren't made to hold their shape. (Meaning there is no egg mixed in to help the shape “bake” together.)
So if you stuck a fork in one to pick it up, it would fall apart.
BUT I still thought they were a cute way to divide up servings instead of a normal dump-everything-in casserole.
I kept these super simple with just herbs, marinara sauce and a bit of cheese.
You may choose to mix it up with other sauces like pesto or Alfredo if you prefer. Even in the same casserole you add different sauces and flavors to some of the nests, if you have picky eaters.
This would be a great way to mix up a classic spaghetti night too.
And get your veggies in!
Spaghetti Squash Nests
- Cut and cook the spaghetti squash (see here for a guide). After cooling, scrape out squash into bowl.
- Using a fork, twirl squash strands around to make a "nest". Place in a greased casserole dish, side by side. (Amount will depend on size of squash, mine made about 15.)
- Drizzle with olive oil, sprinkle with seasoning and salt and pepper.
- Top with marinara sauce, and cheese (if using).
- Bake at 350°F for 15-20 minutes, or until warmed and cheese is melted.
- Garnish with fresh basil and serve warm.
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