Spaghetti and Meatball Bites

Found these on PaleOMG I can't wait to try them! I LOOOOOVE spaghetti squash!

Prep time: 25 mins Cook time: 20 mins Total time: 45 mins Serves: 12

Ingredients:
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)

Instructions:

• 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!