Spaghetti Squash Pizza Nests are tasty, low carb, gluten free, noodle nests with pizza inside.  Sometimes you want pizza and spaghetti. But you don’t want all those carbs.

I also have included an easy way to bake a whole spaghetti squash, and then cut it open once it is soft, cooked, and cuts like butter!

I don’t know if you have tried to cut one open before baking it, but it is not an easy task. At least it is not easy for me and my elfin, child-sized hands.

Not to mention, I don’t exactly have the upper arm strength of Thor God of Thunder, and the hubby is not always around when I need brute strength.

I keep telling my hubby that I’m the brains and he is the brawn of this operation, but he thinks he should be the brains too. So, I told him he could be the looks and the brawn, and he was quite happy with that, lol.


  • 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 * try to get one without added sugars
  • ½ tsp garlic powder
  • 1 ½  tsp Italian seasonings
  • ¼ tsp oregano
  • Pinch sea salt
  • 24 slices pepperoni * I like uncured nitrate free brands
  • 1 cup grated mozzarella cheese
  • ½ tbsp chopped basil, fresh or lightly dried


  1. Preheat oven to 400 F (204 C), and line or oil a baking sheet.
  2. 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.
  3. Remove squash from oven and cool until cool to touch. Leave oven on 400F (204 C).
  4. Grease or oil 2 muffin pans.
  5. .....................................

for full instruction please see :


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