Print Recipe

Nested Elk

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