Preheat your oven to 425 F
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Place the spaghetti squash on a baking sheet, cut side down, and bake for 25 to 30 minutes.
 

​Combine the ground beef, dried parsley, dried, basil, dried thyme, and egg, and season to taste with salt and pepper. Mix everything until well combined.
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Roll the meat into meatballs of about 1 inch in diameter.
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In a bowl, combine all the ingredients for the tomato sauce and season to taste.
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In a large skillet placed over a medium heat, sauté the meatballs until browned on all sides.
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Add the tomato sauce to the skillet and cook for 7 to 10 minutes, or until the meatballs are cooked through.
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Once the spaghetti squash is cooked, use a large spoon to scoop the stringy pulp from the squash and place in a bowl
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Lower the oven’s heat to 350 F.
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Mix the egg white with the spaghetti squash, and then fill each cavity of a muffin tin with the squash mix, pressing down in the middle to make a “nest” for the meatball.
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Place one meatball on top of each muffin and place in the oven for about 15 minutes.
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Serve with remaining sauce drizzled on top of each meatball bite.