Paleo Spaghetti Cups

030Not only is it holiday season for me, but it is birthday celebration time for me. Starting with my friend Shadow’s birthday at the end of October, it is a non-stop flow of birthdays leading right up to Christmas. This week is choke full of birthdays (shot-out to my uncle Doug and cousin Melinda), one of which is my dear friend Tabitha’s. She is a cross-fit junky. Really, she can’t go a day without talking about crossfit. As it is a day to celebrate her and her life, I caved. I caved in to throwing a crossfit themed party for her. She wanted a simple night in with friends. So I am giving it to her. As well as some tasty food options. Throwing a party gives me the opportunity to work on my catering, party food menu. I have been WANTING  to try out this recipe for some time, a crossfit party is like an open invitation to go for it. So I dove in. Holy sh** these were GOOD! Perfect little  sizes baked into these muffins tins. Reminiscent of my spaghetti pie, only with individual servings. Right now is the time for holiday parties. Give these a go. Dive in yourself. Treat your friends. Treat yourself. NOW! Happy Birthday Tab, love you girl, hope you have the best day ever.

Paleo Spaghetti Cups

  • Spaghetti Squash
  • 2 eggs
  • 1 tbsp coconut ghee
  • Sausage
  • Homemade Paleo Marinara from Life as a Plate (click the link, kudos on the beautiful photography and layout too!)
  • Minced garlic
  • Finely chopped onions

Let’s Make it Happen: Warning, this is the first of several spaghetti squash recipes. My favorite way to prep the squash and the one I think is easiest is cut the squash in half before boiling in slightly salted water. When it’s tender, use a fork to peel it out. It literally will be falling out. Make that marinara sauce! Meanwhile let’s get going on the meatballs. Mix the sausage with garlic and onion. Form into 12 evenly sized balls. Bake at 350 for 25 minutes. Toss in a cast-iron skillet with the marinara. Bake an additional 15 minutes. Back to the spaghetti. Crack in the eggs, drop in the coconut ghee to the spaghetti squash. Squash into greased muffins tins. Make sure to create a little divet in the top for the meatball. Top with the ball and a dollop of marinara. Bake for 15 minutes at 400 degrees. Boom, there you go, spaghetti cups! Happy Birthday Tab! Happy Holidays to ALL!

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