Italian Meatballs in Spaghetti Squash Cups

Italian Meatballs in Spaghetti Squash Cups

Ingredients

• For the spaghetti squash 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 (optional)
• .
• For the 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
• .5 tsp garlic powder
• .25 cup almond flour
• 2 Tbsp water avocado, or olive oil for frying

Instructions

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. Use paper towels to soak up moisture just a bit.
5. Preheat the oven to 425°F.
6. Spray a 12 muffin tin with oil.
7. Place the cooked spaghetti squash in a bowl, along with the egg white, parsley, garlic powder, salt, pepper, and cheese and combine well.
8. Scoop 1/4 cup into each tin, pressing up the side to create a nest.
9. Bake 18 to 20 minutes, until the edges become golden and crisp.
10. Combine all meatball ingredients very well (except oil) in a large bowl and mix well.
11. Form 12 even meatballs and fry them in a large saute pan.
12. 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.
13. Remove from pan and place on paper towel-lined plate to absorb oil.
14. Serve with heated, no-sugar added marinara sauce over spaghetti squash cups.
15. Garnish with fresh basil.

We found this delicious recipe at http://cleanfoodcrush.com/spagetti-meatball-cups/.