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Italian Spaghetti Squash Cups

Servings: 12

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

  • Cut a medium spaghetti squash in half, scoop out seeds.
  • Very lightly coat the inside with olive oil.
  • Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
  • Cool just a bit Use a fork to shred "spaghetti" out of the skin.
  • Use paper towels to soak up moisture just a bit.

For the cups

  • Preheat the oven to 425°F.
  • Spray a 12 muffin tin with oil.
  • Place the cooked spaghetti squash in a bowl, along with the egg white, parsley, garlic powder, salt, pepper, and cheese and combine well.
  • Scoop 1/4 cup into each tin, pressing up the side to create a nest.
  • Bake 18 to 20 minutes, until the edges become golden and crisp.

Sun-dried Tomato Meatballs

  • Combine all ingredients very well (except oil) in a large bowl and mix well.
  • Form 12 even meatballs and fry them in a large saute pan.
  • 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.
  • Remove from pan and place on paper towel-lined plate to absorb oil.
  • Serve with heated, no-sugar added marinara sauce over spaghetti squash cups.
  • Garnish with fresh basil.