Italian Spaghetti Squash Cups

Ingredients

For the cups
• cooking spray of choice, I used avocado oil
• 3 cups cooked spaghetti squash (from 1 large squash) *pat dry very well with paper towels
• 1 large egg white
• 2 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/8 tsp black pepper
• 1/4 cup shredded
• Pecorino Romano cheese
Sun-dried Tomato Meatballs
• 1 lb. ground turkey
• 1/4 cup all-natural parmesan, or feta cheese
• 2 Tbsp sundried tomatoes, chopped very fine
• 3 Tbsps minced yellow onion
• 1/4 tsp dried thyme
• 1 whole egg
• ½ tsp garlic powder
• ¼ cup almond flour
• 2 Tbsp water avocado, or olive oil for frying

Instructions

Spagetti Squash Prep
1. Cut a medium spaghetti squash in half, scoop out seeds.
2. Very lightly coat the inside with olive oil.
3. Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
4. Cool just a bit Use a fork to shred "spaghetti" out of the skin.
5. Use paper towels to soak up moisture just a bit.
For the cups
6. Preheat the oven to 425°F.
7. Spray a 12 muffin tin with oil.
8. Place the cooked spaghetti squash in a bowl, along with the egg white, parsley, garlic powder, salt, pepper, and cheese and combine well.
9. Scoop 1/4 cup into each tin, pressing up the side to create a nest.
10. Bake 18 to 20 minutes, until the edges become golden and crisp.
Sun-dried Tomato Meatballs
11. Combine all ingredients very well (except oil) in a large bowl and mix well.
12. Form 12 even meatballs and fry them in a large saute pan.
13. Do not crowd the meatballs or they won't crisp - Cook for about 3 - 4 minutes, turn over and cook for an additional 3 minutes until cooked through.
14. Remove from pan and place on paper towel-lined plate to absorb oil.
15. Serve with heated, no-sugar added marinara sauce over spaghetti squash cups.
16. Garnish with fresh basil.