Italian Meatballs in Spaghetti Squash Cups

Italian Meatballs in Spaghetti Squash Cups


  • 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


  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.

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