Spaghetti Squash and Meatball Cupcakes

spaghetti squash and meatball cupcakes Appetizer Italian
Spaghetti Squash and Meatball Cupcakes
  • Prep 30 min
  • Total 60 min
  • Servings 12

Juicy meatballs tucked in a nest of spaghetti squash and ready to be popped right into your mouth! This easy recipe is the perfect, paleo-friendly Italian bite. MORE+ LESS-

Updated March 18, 2015
Progresso Breadcrumbs
Make with
Progresso Breadcrumbs


large spaghetti squash (about 2-1/2 pounds), halved length-wise, seeds and excess threads removed
tablespoons extra virgin olive oil, divided
1 1/4
teaspoons kosher salt
teaspoon freshly ground black pepper, divided
pound 90% lean ground beef
cup Progresso™ panko bread crumbs
cup freshly grated Parmesan cheese, plus additional for serving
tablespoons chopped fresh flat-leaf parsley, plus additional for serving
teaspoon ground nutmeg
large egg, lightly beaten
(16 ounce) jar Muir Glen™ organic tomato sauce
large egg whites, beaten


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  • 1
    Place rack in the upper third of oven and preheat oven to 425°F. Brush cut sides of squash with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place cut side down on a baking sheet. Roast for 20 to 25 minutes until easily pierced with a fork. Do not overcook.
  • 2
    Place the ground meat, Parmesan, breadcrumbs, parsley, remaining 1 teaspoon salt, 1/2-teaspoon pepper, nutmeg, and beaten egg in a large mixing bowl. Toss very lightly with a fork, until just combined. With your hands, gently form the mixture into small, bite-sized meatballs.
  • 3
    In a large skillet, heat the remaining 1-tablespoon olive oil over medium. Add the meatballs, cook the meatballs for 3 minutes until they begin to brown, then flip to cook on the other side. Add 1 3/4 cup tomato sauce, bring to a simmer, then cover and continue to heat until cooked through, about 20 minutes.
  • 4
    Meanwhile, remove the squash from the oven and scrape with a fork. Reduce oven temperature to 350°F. Generously grease a 12-cup standard muffin tin.
  • 5
    Make a bed of squash in each muffin tin, and then gently press a well in the center to create a “nest” for the meatballs. Once the meatballs are cooked through, remove them from the sauce and place each one in each well.
  • 6
    Drizzle beat egg whites over the entire top of each spaghetti and meatball cup. Bake for 18-20 minutes, or until the egg is completely cooked through.
  • 7
    Serve warm with extra tomato sauce for dipping.

Nutrition Information

No nutrition information available for this recipe

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