Spaghetti Squash with Chicken Parmesan Meatballs
Fun twist on the traditional spaghetti and meatballs dinner.
Servings: 4 Servings
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!