Spaghetti Squash and Meatball Cupcakes Recipe - Tablespoon.com

Ingredients

• 1 large spaghetti squash (about 2-1/2 pounds), halved length-wise, seeds and excess threads removed
• 2 tablespoons extra virgin olive oil, divided
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper, divided
• 1 lb 90% lean ground beef
• 1/4 cup Progresso™ panko bread crumbs
• 1/4 cup freshly grated Parmesan cheese, plus additional for serving
• 2 tablespoons chopped fresh flat-leaf parsley, plus additional for serving
• 1/4 teaspoon ground nutmeg
• 1 large egg, lightly beaten
• 1 jar (16 oz) Muir Glen™ Organic Tomato Sauce
• 4 large egg whites, beaten