Mouth-watering dinner! Take advantage of fresh spaghetti squash and make this wonderful twist on traditional spaghetti and meatballs.
Gather your ingredients. Preheat your oven and rub cut edges of squash with oil and season. Bake until tender, about 30 minutes.
While the squash is baking, make the meatballs. Mix chicken, bread crumbs, Parmesan, parsley, egg, garlic, 2 tablespoons oil, and salt and pepper.
Shape mixture into 16 meatballs.
Heat 1 tablespoon oil in a large ovenproof skillet and brown the meatballs, doing 1/2 at a time.
Return all the meatballs to the skillet and pour marinara over them, bring to a simmer.
Top with slices of provolone and transfer to the oven, bake until the cheese is melted and bubbly,about 10 minutes.
Let spaghetti squash cool for about 10 minutes.
Scrape out squash with a fork, creating spaghetti-like strands.
Place squash in large bowl, top with meatballs and sauce. Top with additional Parmesan cheese and parsley, if desired. Enjoy!!!!
Spaghetti Squash with Chicken Parmesan Meatballs
Ingredients
- 1 1 1/2 pound spaghetti squash, halved crosswise and seeded
- 4 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 pound ground chicken
- 1/2 cup Italian-style bread crumbs
- 1/2 cup finely grated Parmesan cheese (about 2 oz.)
- 1/4 cup chopped fresh flat-leaf parsley, plus more for serving
- 1 egg, beaten
- 3 cloves garlic, grated
- 1 25-oz. jar marinara sauce
- 1 oz. sliced Provolone cheese, about 5-6 slices
Instructions
- Preheat oven to 400 degrees. Rub cut sides of squash with 1 tablespoon of oil; season with 1/4 teaspoon salt and 1/2 teaspoon of pepper. Place, cut side down, on a baking sheet lined with parchment paper. Bake until tender when pierced with a fork, about 30 minutes. Let cool for 10 minutes. Scrape out flesh with a fork (discarding skin), creating spaghetti-like strands.
- While squash bakes, mix chicken, bread crumbs, Parmesan, parsley, egg, garlic, 2 tablespoons oil and remaining 1/2 teaspoon each salt and pepper in a large bowl; shape into 16 balls.
- Heat remaining 1 tablespoon oil in large ovenproof skillet over medium high. Working in two batches, cook meatballs, turning to brown, about 4 minutes for each set. Return all meatballs to the skillet.
- Pour marinara over the meatballs and bring to a simmer over medium high. Top with Provolone slices and transfer to oven; bake until a thermometer inserted in the middle of a meatball registers 165 degrees and the cheese is melted and bubbly, about 10 minutes. Serve over spaghetti squash. Garnish with parsley and additional Parmesan cheese, if desired. Enjoy!
