1 medium spaghetti squash
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 eggs, slightly beaten
1 cup pizza sauce
1 cup mozzarella cheese, grated
12 - 14 slices pepperoni
12 - 14 fresh basil leaves
Preheat oven to 400 degrees Fahrenheit. Slice spaghetti squash in half and remove its seeds. Brush each cut half with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking tray and bake in oven for 40 minutes, until soft. Remove from oven and when cool enough, use a fork to separate the strands and place the strands in a large bowl. Keep the oven hot.
Once spaghetti squash has cooled slightly, add the egg and mix well.
Place about 1/4 cup of spaghetti squash into one muffin tin. Make a well in the center and add a tablespoon of pizza sauce and a tablespoon of mozzarella cheese. Place a pepperoni slice on top. Repeat with remaining squash.
Place in the oven and bake for about 20 minutes, until the nests have set and the cheese is melted.
When the nests come out of the oven, top each one with a fresh basil leaf.