Description
A one pan, healthier, seasonal take on everyone’s favorite pasta and meatballs!
Ingredients
Scale
- 1 1/4 cups whole milk or heavy cream
- 6 ounces frozen chopped spinach, thawed and squeezed dry
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup shredded mozzarella or gouda
- 2 spaghetti squash, halved and seeds removed
- 1 1/4 cup grated parmesan
- kosher salt and black pepper
- 8 cloves garlic
- 1 1/2 pounds ground chicken or turkey
- 3 tablespoons Italian seasoning
- 1 tablespoon dijon mustard
- 1 cup shredded provolone cheese
- 6 tablespoons salted butter
- 1/2 cup chopped fresh herbs (basil, thyme, oregano, and sage)
Instructions
- Step: Preheat the oven to 425° F.
- Step: In a bowl, mix together the milk, spinach, tomatoes, and mozzarella. Season with chili flakes, salt, and pepper.
- Step: Place the squash on a baking sheet and season the cut sides with salt and pepper. Sprinkle 1/4 cup parmesan cheese into the bottom of each squash. Then evenly divide the milk/cheese mix among the squash cavities. Cover with foil and bake for 15 minutes.
- Step: Meanwhile, mix the ground chicken or turkey, Italian seasoning, dijon, and 1/2 cup parmesan in a bowl. Season with salt and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (makes 15-16 meatballs).
- Step: Remove the squash from the oven and remove the foil. Arrange the meatballs around the squash. Bake another 15 minutes, until the meatballs are cooked.
- Step: Remove the garlic from the pan. Sprinkle the provolone cheese over each squash half. Put the meatballs on top of the cheese. Bake for 10-15 minutes, until the cheese is melted.
- Step: Chop the roasted garlic and mix with the butter and herbs in a bowl. Spread the butter over the meatballs, then use a fork to scrape the squash into strands, mixing the cheese with the squash.
Notes
Roasting the Squash: if your squash is on the larger side, pre-roast it for 20-30 minutes before adding the cheese mixture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 577 kcal
- Sugar: 11 g
- Sodium: 1150 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 42 g
- Cholesterol: 165 mg
Keywords: spaghetti squash, chicken meatballs, one pan dinner, healthy pasta alternative, low carb