Spaghetti Squash Meatball “Muffins”

Spaghetti Squash Meatball “Muffins”
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 6 servings
Serve with a tossed salad for a complete meal.
  • 1 large spaghetti squash, cut in half lengthwise, seeds removed
  • 1 lb lean ground beef (90% lean or greater)
  • 1/2 cup grated parmesan cheese
  • 3 eggs, divided
  • 1 1/2 tsp Italian seasoning blend (salt free)
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp salt
  • 1 jar marinara sauce (less than 7 g sugar)
  1. Preheat oven to 425 degrees.
  2. Place spaghetti squash, cut side down, on baking sheet coated with cooking spray and bake 25-30 minutes. Remove from oven and let cool. Using a fork, scoop the squash threads from the skin and place in a large bowl.
  3. While squash is cooking, combine beef, cheese, 1 egg beaten, seasoning, garlic powder and salt in large bowl. Mix with a fork or hands until well combined and form into 12 large meatballs about 1 1/2 inches in diameter.
  4. Place on a foil-lined baking sheet coated with cooking spray and bake in oven with squash until browned, about 20 minutes.
  5. Pour jarred sauce into a large saucepan and heat over medium heat. Add cooked meatballs and cook 5-10 minutes.
  6. Lower oven temperature to 350 degrees.
  7. Mix remaining 2 eggs into spaghetti squash. Line each cavity of a 12-muffin tin with the squash mixture, pressing down in the middle ot make a place for each meatball.
  8. Remove meatballs from sauce, reserving sauce, and place on atop each squash “nest”.
  9. Bake at 350 degrees for 15 minutes and serve with remaining sauce, if desired.
Serving size: 2 “muffins”
3 Protein 1 Starch