- 1 medium spaghetti squash, cut in half lengthwise, seeds removed
- 1lb Tropical Traditions Grass Fed Ground Beef
- 1 (14oz) can tomato sauce
- 3 egg whites, whisked
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- salt and pepper, to taste
- 1 tablespoon fat of choice (I used bacon fat)
Preheat oven to 425 degrees.
Cut spaghetti squash in half lengthwise, use a spoon to remove the seeds and excess threads.
Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes. Make sure not to overcook!!
Add your ground beef to a large bowl and add 1/2 tablespoon of parsley, basil, and thyme and a bit of salt and pepper. Combine.
Make your ground beef into small bite-sized meatballs.
Now place a large skillet under medium heat, add your fat then small meatballs.
Then add your can of tomato sauce, extra herbs, and salt and pepper.
After meatballs have cooked for about 3-4 minutes, flip them and let them simmer in the sauce.
While the meatballs are cooking through, remove your spaghetti squash from oven and use a fork to dethread the squash.
Turn oven down to 350 degrees.
Place silicone cups in your muffin tin then add your spaghetti squash threads to eat silicone cup, pressing down in the middle of the cup for the meatball to sit.
Once the meatballs are done cooking, remove them from the sauce, and place each one in a muffin tin.
Now pour just a little bit of beaten egg white on top of each muffin, spaghetti squash and the meatball.
Bake for 18-20 minutes or until egg is completely cooked through.
Add extra sauce to a bowl and dip your spaghetti and meatball bites in the sauce! BOOM!