Ingredients: 8 oz. of thin Gluten Free spaghetti pasta ½ teaspoon salt ¼ cup melted ghee or oil 1 teaspoon parsley flakes salt and pepper to taste 2 eggs, beaten 1 jar GFCF spaghetti sauce Cook the pasta in boiling water with the salt for 6 – 10 minutes until tender, then drain. Stir in the ghee/oil, parsley flakes, salt and pepper. Spoon the pasta into 6 greased custard cups or large muffin tins to make nests. Pour eggs in