Spaghetti Squash and Meatball Cupcakes Recipe

Name: Spaghetti Squash and Meatball Cupcakes Recipe
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

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Juicy meatballs tucked in a nest of spaghetti squash and ready to be popped right into your mouth!

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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