High Protein Baked Spaghetti Minis (V, GF, Oil-Free)

Step 1

Cook the pasta according to package directions, adding the cauliflower during the final minute of cooking; drain, shaking off excess water.

Step 2

Meanwhile, preheat oven to 400F (200C). Line 12 cups of a standard size muffin tin. with silicone liners (or, if you eat oil, grease or lightly spray the muffin tin cups)

Step 3

In a large bowl, whisk together the chickpea flour, flaxseed meal and salt. Gradually whisk in the warm water (gradually to avoid lumps). Stir in the marinara sauce, spaghetti and cauliflower.

Step 4

Divide noodle mixture evenly between prepared cups, pouring any extra batter in the bowl directly over each cup of noodles. Sprinkle tops with cheese.

Step 5

Bake in the preheated oven for 20 to 25 minutes until cheese is melted and noodles at edges look browned and slightly crisp.

Step 6

Cool on a wire rack for 15 minutes before running a knife around the edges of the cups and removing. Serve warm or room temperature.