Parmesan Chicken Meatball
Spaghetti Squash Bowls
Ok the tile is a mouthful but totally worth mentioning everything. A simple recipe full of cheese, garlic and spices…PLUS squash. So it’s totally guilt free. Parmesan Chicken Meatball Spaghetti Squash Bowls are perfect for this Monday evening.
Salty Parmesan cheese and lots of herbs with tender chicken all sauced up with squash – pretending to be pasta. It’s all baked up together with more cheese and fresh parsley. A meal the whole family will love.
Keep it Paleo friendly – just remove the cheese. It’s delicious, either way.
Let's talk Spaghetti Squash.
I love how versatile and delicious spaghetti squash is.
Simply roast it in the oven, steam it, boil it or even microwave it.
Paleo lovers love this winter vegetable. It transforms into the pasta for your meal. Pile it high with your favorite sauce and protein. So good…plus…
- Packed with vitamins and minerals.
- Full of Antioxidants
- Helps with digestive help
More Meatball recipes!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Parmesan Chicken Meatball Spaghetti Squash Bowl
- Total Time: 50 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Classic comfort food, made gluten free!
Ingredients
- 1 spaghetti squash, cut in half length wise & discard the seeds
- 1 tablespoon olive oil
- 1 lb. ground chicken
- 1 heaping teaspoon Italian seasoning
- 2–3 garlic cloves, minced
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon ground black pepper, plus more for seasoning
- 1/2 cup gluten free panko
- 1 tablespoon milk
- 1 cup Parmesan cheese, divided
- 2 cups of tomato sauce or canned whole tomatoes
- 1/4 cup fresh parsley, roughly chopped
Instructions
- Preheat your oven to 400F.
- Place the squash on a baking sheet tray. Drizzle the insides with olive oil and sprinkle with salt and pepper. Turn the squash halves over so the inside in facing down on the sheet tray. Roast for 15 minutes.
- Meanwhile, to make the meatballs combine the ground chicken, Italian seasoning, garlic, salt, pepper, panko, milk and 1/3 cup Parmesan cheese. Mix until it is fulling incorporated. Using a scoop or spoon and your hands round out the mixture into equal portions- about 1 tablespoon each. Roll in your hands (it helps to put a little bit of olive oil on them first). Repeat until all the meatballs are rolled out.
- Remove from the squash from the oven after 15 minutes. Add the meatballs to the same sheet tray around the squash. Place back into the oven and cook for 6-8 minutes. Remove from the oven. Turn the squash over to release the steam.
- When the squash can be handle, use a fork to gently pull the squash out of the cavity. Place the squash into a medium mixing bowl. Once all the squash is in the bowl, add in 1/4 cup of parmesan cheese, tomato sauce and 1/2 of the fresh parsley. Toss to combine everything.
- Place the squash and sauce mixture back into the squash cavities (or skip this step and add it into an oven proof baking dish). Place the meatballs throughout the squash mixture. Top with the remaining parsley and Parmesan cheese.
- Place back into the oven for 10 minutes. For the last 5 minutes, turn it to broil. Watch so that it doesn’t burn. Remove from the oven and serve.
- Prep Time: 5
- Cook Time: 45
- Category: chicken
- Method: oven
- Cuisine: dinner
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