These cute nests are made of spaghetti squash and hold savory elk meatballs.
- 1 spaghetti squash
- 1 lb elk sausage or other sausage or ground meat
- 3+3 Tbsp sunflower oil can substitute olive oil or avocado oil
- salt and pepper
- 3 egg whites
- 1 can (15 oz) tomato sauce
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp basil
Preheat oven to 400° F. Cut squash in half and scoop out seeds. Place hollow side up on cookie sheet and drizzle with sunflower oil, salt, and pepper. Bake for 35 minutes.
Form elk sausage into 1" balls and place on ungreased baking sheet. Bake for 20 minutes.
Allow squash to cook for 10 minutes so it can be handled. Use fork to scrape squash out of it's skin. Place in mixing bowl.
Add egg whites to squash and stir
Grease muffin tin with sunflower oil and scoop squash to create "nests"
Bake at 375° F for 30 minutes, add 1 meatball to each nest and bake for 10 more minutes.
Mix tomato sauce, thyme, basil, and oregano together to create a sauce. Heat in a saucepan on the stove top
Serve warm with sauce