Colourful Spaghetti Nests

1. Preheat the oven to 180°C (356°F). Grease the muffin tin with butter or coconut oil.
2. Cook 250g / 8.82oz spelt spaghetti in salted boiling water until al dente, drain and set aside.
3. Peel and finely dice 1 onion. Drain 140g / 4.94oz corn and rinse with cold water. Dice 60g / 2.12oz cooked ham. Grate 120g / 4.23oz Gouda cheese.
4. Heat 2 tbsp olive oil in a pan, sauté the onion until translucent. Add 100g / 3.53oz frozen peas, corn, and ham, sauté for 3-4 minutes. Season with salt and pepper. Remove from heat and let cool.
5. In a bowl, mix 50g / 1.76oz cream and 4 eggs, then stir in the cooled vegetable mixture. Add the grated cheese and season with salt and pepper.
6. Add the spaghetti to the mixture, divide into portions and place in the muffin tin.
7. Bake for 15 minutes until golden brown. Let cool briefly before serving.