4 cups Spaghetti squash
2 Full Eggs
1/4 cup breadcrumbs - gluten free work great
1/4 cup Parmesan cheese
1/2 tsp Garlic powder
1/4 tsp onion powder
1/4 tsp Pepper
Spray 12 count muffin tin with cooking spray. Preheat oven to 425 degrees.
Prepare spaghetti squash by microwaving for 5-10 minutes, or until soft, (be sure to pierce with a knife before microwaving to release steam). Or bake in the oven at 350 degrees for 30-45 minutes, or until squash is soft. Scrape out the seeds and discard.
Let squash cool. Measure out 4 cups (packed) spaghetti squash, and place it into a medium bowl. Mix in eggs, breadcrumbs, cheese, and seasonings. Add squash to the egg mixture, and stir until everything is well combined.
Using a measuring cup, (or ice cream scoop), scoop about 1/4 cup of the mixture into each muffin tin, and spread with a fork or spoon to form a circle. Bake 18-22 minutes, or until golden brown on top.
Now top with LOW SODIUM marinara and basil for the win!
Makes 12 bites
AS IS TO CREATE GETUFIT BALANCE