Description
A delightful dish combining roasted spaghetti squash with savory garlic butter chicken meatballs, perfect for a cozy autumn meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- In a bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Mix well and form into small meatballs.
- In a skillet, melt the butter over medium heat. Add the meatballs and cook until golden brown on all sides, about 8-10 minutes. Add the Italian seasoning and red pepper flakes if desired.
- Once the spaghetti squash is done roasting, remove it from the oven and use a fork to scrape the insides into strands that resemble spaghetti.
- Fill each half of the squash with the garlic butter chicken meatballs. Return the stuffed squash to the oven for an additional 10 minutes to heat through.
- Serve warm, garnished with extra parsley if desired.
Notes
Pair with a crisp green salad and whole-grain bread. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg