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Spaghetti Switch Hitters

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April 28, 2016 - Healthy Eating, Uncategorized

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

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 No Sugar Added Marinara Sauce
  • Fresh Sliced Mushrooms- optional
  • Shredded Cheese

 

Directions

1. Slice spaghetti squash in half and remove seeds.  Place face down on a microwaveable plate and cook on high for 8-10 minutes. Tip- I like to add a little bit of water to the bottom of my plate to create steam while the squash cooks.

 

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2. Preheat oven to 425°.

3. Next combine ground beef, herbs and garlic in a medium sized bowl.  (I used my hands to mix here- have the kiddos wash up and help with this step!)

 

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4. Form ground beef into 12 meatballs.

 

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5. Remove squash from microwave and flip over, allowing to cool.

6. Heat olive oil in the bottom of a frying pan over medium heat.  Add meatballs and brown each side, rotating occasionally.

7. Add marinara (and fresh mushrooms if you’re using them).  Reduce heat and let simmer.

 

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8. Next, carefully string the spaghetti squash by dragging a fork across the flesh.

9. 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.

 

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10. Add one meatball to each cup and sprinkle with shredded cheese.

 

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11. Bake for 20 minutes or until the internal cooking temperature of each meatball meets 160°.  Serve with a side of warm marinara.

 

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