Spaghetti Squash Nests with Meatball Eggs

Remember that easy baked spaghetti squash I made yesterday using the huge squash? Well, I had tons left over, but wanted to transform the dish to give us another recipe to try. As I ravaged the pantry and fridge I came across some already made chicken meatballs. Sure I could serve the typical meatballs and sauce over spaghetti squash, but I had a super fun idea: what if I made a baked spaghetti squash fritter in the shape of a nest? I’m not one to turn food into cartoons or art, but this just seemed so fun and not too fussy. As it turned out it was really easy for a busy weeknight. Get the how to after the jump…

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Really getting into making the well

When I made the baked spaghetti squash I noticed I had way too much so after I combined the spaghetti squash, zucchini, onion and garlic I took out only what I would use and put the rest in the fridge for tonight’s recipe.

Spaghetti Squash Nests with Meatball Eggs Recipe Adapted from CWMK baked zucchini fritters

Left over base of baked spaghetti squash (3 cups cooked spaghetti squash, forked; 1 raw zucchini, grated; 1/4 cup red onion, cooked until soft, 1 tsp crushed garlic)

2 eggs

1/2 cup while wheat flour

1/4 cup finely grated parmesan cheese plus more for sprinkling

1 1/2 teaspoon baking powder

1/2 teaspoon salt

fresh ground pepper

Your favorite marinara sauce (we like Rao’s)

Home made or pre-made meatballs (we used Trader Joe’s chicken meatballs)

Preheat oven to 425 degrees F. Drain the squash in a colander. Combine the spaghetti squash, zucchini, red onion, crushed garlic, and whisked eggs. In a separate bowl combine the dry ingredients, then stir into the squash until combined. If it’s too dry add more flour and or parmesan. Generously spray a muffin pan with cooking spray and spoon in some of the mixture, use a spoon to push it up along the sides to create a well in the center. Cook for 25 to 30 minutes. Remove from the oven and use a butter knife to gently slice around the edge of each cup to loosen it from the pan. Place upside down on a cookie sheet and cook for another 5 minutes to crisp up the bottom. Heat the sauce and meatballs. Remove the cups from the oven and spoon some sauce into each one and top with a meatball and sprinkle with parmesan cheese.  Makes about 20 nests.

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