Italian Spaghetti Cups

Italian Spaghetti Cups

Makes 12
Ingredients:
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

Instructions:
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
Ingredients:
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:
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.