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Spaghetti Switch Hitters

One of my favorite things to do in the kitchen is take a family favorite dish and re-create it into a healthier, more nutritious meal option that we all can enjoy. Cooking for picky-eaters is a challenge- I can relate!

Spaghetti Switch Hitters

One of my favorite things to do in the kitchen is take a family favorite dish and re-create it into a healthier, more nutritious meal option that we all can enjoy. Cooking for picky-eaters is a challenge- I can relate! When you find a recipe that disguises vegetables, closely resembles a classic they love and tastes good- we call that a home run. In our house, this recipe is at the top of the batting list.

I have a lot of kitchen gadgets, tools and dishes that I adore- my muffin tin is at the top of the list. You simply can’t go wrong cooking with a muffin tin! It’s a simple solution to decrease cooking time as well as help with portion control with a variety of dishes and casseroles that are easy to over indulge on. I also have a theory that all foods made in a muffin tin come out cute- even my meatloaf. *More evidence to support this theory in the future.

These Spaghetti and Meatball Cups are a great weeknight recipe that can be put on the table in 30 minutes or less. By substituting spaghetti squash for pasta noodles you’ll be slashing calories as well as adding a serving of vegetables (and the crown goes wild).

Step up to the plate and take a swing at re-inventing your family’s favorite not-so-healthy meal. You never know when you’ll hit a grand slam!

Here’s one of mine- share yours with us!

 

 

Cooked meatballs on top of spaghetti squash

Spaghetti Switch Hitters

These Spaghetti and Meatball Cups are a great weeknight recipe that can be put on the table in 30 minutes or less.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Muffin Tin

Ingredients
  

  • 1 Spaghetti Squash
  • 1 lb Lean Ground Beef or Ground Turkey
  • 1/2 tbsp Dried Parsley
  • 1/2 tbsp Dried Oregano
  • 1/2 tbsp Dried Basil
  • 1/2 tbsp Minced Garlic
  • 1 tbsp Olive Oil
  • 1/2 cup Marinara Sauce no sugar added
  • Fresh sliced mushrooms optional
  • Shredded Cheese

Instructions
 

  • Slice spaghetti squash in half and remove seeds.
    Spaghetti Squash Cut Open
  • Place face down on a microwaveable plate and cook on high for 8-10 minutes.
    Spaghetti Squash Cut Open Upside Down
  • Preheat oven to 425°
  • Next combine ground beef, herbs and garlic in a medium sized bowl.
  • Form ground beef into 12 meatballs.
    Balls of Ground Beef
  • Remove squash from microwave and flip over, allowing to cool.
    Spaghetti Squash Deseeded
  • Heat olive oil in the bottom of a frying pan over medium heat.
  • Add meatballs and brown each side, rotating occasionally.
    Beef in Frying Pan
  • Next, carefully string the spaghetti squash by dragging a fork across the flesh.
    Fork Shredding Spaghetti Squash
  • Spray the muffin tin with non-stick cooking spray and fill each cup full with spaghetti squash, pressing down firmly in the middle to create a hole for a meatball.
    Saucepan with Ingredients
  • Add one meatball to each cup.
    Placing Ground Beef in Spaghetti Squash
  • Sprinkle with shredded cheese.
    Spaghetti Squash with ground beef in muffin tin
  • Bake for 20 minutes or until the internal cooking temperature of each meatball meets 160°. Serve with a side of warm marinara.
    Cooked meatballs on top of spaghetti squash
Keyword beef, spaghetti, squash