SPAGHETTI SQUASH NESTS RECIPE BY TASTY
Here's what you need: medium spaghetti squash, water, grated parmesan cheese, kosher salt, ground black pepper, large eggs, olive oil, fresh herb
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Using a fork, poke holes lengthwise around the center of the spaghetti squash.
- Microwave for 2 minutes.
- Cut the ends off of the squash, then slice in half lengthwise. Remove the seeds and pulp.
- Place half of the squash flesh-side down in a microwave-safe dish with high sides. Pour ½ cup (120 ML) of water over the top of the squash and microwave on high for 3 minutes, or when a fork easily pulls the squash away from the skin in long strands that look like spaghetti. Repeat with second half- there will still be water left over from the first half. Cool the squash until it can be safely handled, about 10 minutes.
- Use a fork to remove all of the squash from the skin, breaking it up into small strands. You should have approximately 4 cups of squash (820 G). Transfer to a medium bowl and stir in the Parmesan cheese, salt, and pepper.
- Divide the squash into 4 1-cup (205 G each cup) (2 portions and place on the prepared baking sheet. Shape into nests, creating a well large enough to fit an egg in the center of each.
- Bake for 10 minutes, until the squash is starting to brown. Remove from the oven and let cool for 5 minutes.
- Crack the eggs into a small bowl, 1 at a time, then pour into the wells of the squash nests. Season with salt and pepper.
- Bake for 12-15 minutes, depending on your preferred doneness for the eggs.
- Garnish each nest with fresh herbs and serve.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 10 grams, Fat 19 grams, Fiber 2 grams, Protein 17 grams, Sugar 4 grams
SPAGHETTI NESTS
These fun nests made from pasta and Italian tomato sauce are a great way of getting children cooking
Provided by Good Food team
Categories Treat
Time 40m
Yield Makes 6
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Butter 6 holes of a muffin tin with butter or oil. Cook the spaghetti following the pack instructions, then cool under cold running water and drain. Divide most of the spaghetti between the 6 holes, creating nest shapes. Top with tomato sauce, then crack an egg on top of each.
- Wrap the remaining spaghetti around the egg yolks and gently tap the tin to allow the egg whites to seep through the spaghetti. Bake for 20 mins until the egg whites are set and the yolk a little runny. Carefully remove from the tin with a blunt knife and serve, topped with basil leaves.
Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
BELGIOIOSO EASY CAST-IRON SPAGHETTI NESTS
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente. In a large cast-iron skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes; drain and return to skillet. Stir in pasta sauce. Remove and set aside 1 cup meat sauce. Using the back of a spoon, make 10 shallow wells in meat sauce in the skillet; set aside. , In a large bowl, whisk eggs. Stir in cheeses and butter. Add cooked pasta to egg mixture and toss to coat. Twirl about 3/4 cup pasta mixture with a fork inside a measuring cup until a nest is formed. Transfer each nest to a well in the meat sauce. Widen the center opening using the handle of a wooden spoon. , Spoon a rounded tablespoonful of the reserved meat sauce into each nest. Top each with 2 rounded teaspoons ricotta. Cut 5 mozzarella cheese slices in half; arrange 1 piece over each nest (save remaining mozzarella for another use). If desired, season with salt, pepper, red pepper flakes and olive oil. , Cover and bake for 25 minutes. Uncover; bake until heated through, 10-15 minutes longer. Garnish with additional basil and grated Parmesan.
Nutrition Facts : Calories 904 calories, Fat 42g fat (22g saturated fat), Cholesterol 213mg cholesterol, Sodium 930mg sodium, Carbohydrate 86g carbohydrate (15g sugars, Fiber 7g fiber), Protein 46g protein.
PASTA NESTS
These little bakes nests of spaghetti are really simple but look very impressive when served up. Fill them with your favourite roasted veg or meats
Provided by PinkCherryBlossom
Categories Spaghetti
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the spaghetti in boiling water for 8 - 10 mins so it still has some bite inches Drain and set aside.
- Mix the olive oil with the garlic.
- place the vegetables on a large tray and drizzle over the olive oil.
- Grill the veg for 10 mins until tender and lightly charred. Keep warm.
- divide the spaghetti among 4 greased tins. (I use a Yorkshire pudding pan) Curl round a fork to form nest shapes and brush with the melted butter and sprinkle with the breadcrumbs.
- bake the pasta nests for 15 mins at 200C/400F.
- Place a pasta nest on a serving plate and to with the grilled vegetables.
Nutrition Facts : Calories 508.4, Fat 31.6, SaturatedFat 9.4, Cholesterol 26.7, Sodium 108, Carbohydrate 49.6, Fiber 6.7, Sugar 5.8, Protein 9
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