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!
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!
Spaghetti Switch Hitters
- Muffin Tin
- 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
- Slice spaghetti squash in half and remove seeds.
- Place face down on a microwaveable plate and cook on high for 8-10 minutes.
- Preheat oven to 425°
- Next combine ground beef, herbs and garlic in a medium sized bowl.
- Form ground beef into 12 meatballs.
- Remove squash from microwave and flip over, allowing to cool.
- Heat olive oil in the bottom of a frying pan over medium heat.
- Add meatballs and brown each side, rotating occasionally.
- Next, carefully string the spaghetti squash by dragging a fork across the flesh.
- 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.
- Add one meatball to each cup.
- Sprinkle with shredded cheese.
- Bake for 20 minutes or until the internal cooking temperature of each meatball meets 160°. Serve with a side of warm marinara.