recipe: https://www.kitchenaid.es/recetas/nidos-calabaza-patata-veraniegos
Sometimes it can be difficult for the little ones at home (and some older ones) to put on a good face when it's time for vegetables to eat. But with these egg nests with vegetable spaghetti , you'll see how everyone wants seconds. This recipe is perfect for combining colorful vegetables, forming nests that are as striking as they are nutritious , which will look great with the egg in the center.
From here, you choose which method you want to use when eating them: whether you prefer to dip bread in the yolk or if you prefer to stir everything on the plate and enjoy the mixture of flavours. The ideal is to make two nests and apply a different method to each one. This way you can compare and know which is the best!
As you can see, in the recipe we use zucchini and squash of the yellow long-necked variety. But if you want, you can make spaghetti with carrots or, why not, with sweet potatoes . Or cut some green beans into thin strips and add them to the nests. The seasoning is up to you. Parsley, salt and pepper are a guarantee of a great result. But you can season them however you like: with paprika flakes, curry powder, or some dried seaweed flakes, for example.
Here is the recipe for egg nests with vegetable spaghetti . I hope you make it yours and enjoy it.

Ingredients
- 2 large zucchini (washed, cut in half and ends removed)
- 1 yellow longneck squash (washed, neck and base cut off)
- 3 medium potatoes
- 2 cloves of garlic, finely chopped
- 1/2 red pepper, diced into small cubes
- 310 g fresh curly parsley finely chopped
- 1 tsp salt
- 1 tbsp. pepper
- 1 tbsp olive oil
- 8 tbsp. butter
- 4 eggs at room temperature
Preparation
- Attach the spiralizer attachment to your KitchenAid stand mixer .
- Place the food holder on the end of a potato, as centered as possible, and attach it to the accessory. Insert the food skewer into the potato up to the first mark.
- To cut the spaghetti, place the noodle blade in the attachment and place a bowl or tray just below it so that the spaghetti falls directly into it. Set the food processor to speed 2 and gently place the blade against the potato to start cutting it.
- Cut all the potatoes into equal pieces and rinse the potato spaghetti with cold water to remove the starch. Dry them with a clean cloth to remove excess water.
- Place another bowl or tray under the blade and cut the courgettes and squash in the same way, making spaghetti about 25-30cm long.
- Once they are done, sprinkle salt and pepper on top, add the chopped parsley and pour two tablespoons of melted butter over the mixture. Stir gently so that the butter is evenly coated and set aside.
- Heat a skillet or low saucepan over medium-high heat. It should be wide, at least 11 or 12 inches (28 or 30 cm). Add the tablespoon of olive oil and sauté the garlic and chopped red pepper for about 2 minutes, stirring constantly.
- Add the squash and zucchini spaghetti and sauté, stirring constantly, for about 4 minutes until they begin to soften. Remove the spaghetti from the pan and set aside.
- Without lowering the heat, add 3 tablespoons of butter to the pan and when it begins to melt, add the potato noodles, stirring so that they are coated with the butter, and let them brown for about 4 or 5 minutes, without stirring them, but pressing down a little with a spatula.
- Gently turn the potatoes over and add the remaining butter, stirring to incorporate it well into the potatoes. Using a pair of forks, separate the potatoes into 4 parts, making 1 nest with each part. There should be 4 separate potato nests, one in each quarter of the pan.
- Arrange the zucchini and squash spaghetti in the center of each nest, placing them in the same way, that is, forming a nest and leaving a gap in the middle.
- Place an egg in the center of each nest, right in the hollow. Cover the pan and let it cook until the eggs are ready.
- Serve each nest on a plate, season with salt and freshly ground black pepper and serve with whatever you like. It's delicious with some red berries!
