Spaghetti Squash & Meatballs Muffin Bites

So I found this recipe using normal spaghetti noodles and ground beef and it looked delicious and fun. Ive switched up the ingredients to be a little healthier! Unfortunately the photos are from the original recipe, for now! Will update with my photos the second I get out of temp housing and am reunited with my cooking and baking utensils.

*I’d assume you can also do this with Zucchini noodles, thank goodness because I don’t think Spaghetti squash exist in the Netherlands

super-bowl-appetizer-mini-spaghetti-cups.jpgMEATBALL INGREDIENTS

  • 1 pound ground Turkey or Chicken
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon basil (optional)
  • 1/4 teaspoon oregano (optional)
  • olive oil, to cook in pan (optional)
  • 1 jar Low Sugar traditional spaghetti sauce


  • 2 Large zucchinis- spiralized and dabbed with a towel to remove excess water
  • 1/4 cup Parmesan cheese, finely shredded
  • 2 egg whites

Extra mozzarella or Parmesan, to garnish (optional)




Preheat oven to 400°F.

  1. Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture.
  2. In a large bowl, combine meat, garlic, and salt/pepper. Mix well and roll into 1 inch balls (or ½ inch if making mini spaghetti cups).
  3. Using a large skillet, heat up a couple tablespoons of olive oil on medium-high. Add meatballs and brown all sides. You will not have to cook the meat through.
  4. In a large sauce pan, add browned meatballs and sauce. Allow to cook COVERED in sauce over medium heat for about 20 minutes, stirring very gently a couple of times.
  5. In a medium sized bowl, whisk egg whites and then add to cooled spaghetti squash noodles. Stir in Parmesan cheeses until combined.
  6. Lightly spray a 12 cup muffin pan (or a mini pan if you want smaller portions to go a long way) with cooking spray or use baking cups, and place about 1/3 cup of spaghetti mixture in each cup. Press down on the center and up the sides of the spaghetti with your fingers, forming a “bowl”.
  7. Place in oven and bake for 15 minutes.
  8. When spaghetti cups are finished baking, allow to cool for a minute or so. Using a fork, remove them from muffin pan to a serving plate. When you are ready to serve, add a tablespoon (or a teaspoon if using mini cups) of sauce (from meatballs), a meatball and garnish with cheese.

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