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Chicken Parmesan Meatballs with Spaghetti Squash Recipe

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This recipe for Chicken Parmesan Meatballs with Spaghetti Squash is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1½-lb spaghetti squash, halved crosswise and seeded
4 Tbsp olive oil, divided
¾ tsp kosher salt, divided
1 tsp black pepper, divided
1 lb ground chicken breast
½ cup Italian style bread crumbs
½ cup finely grated Parmesan cheese (about 2oz)
¼ cup chopped flat leaf parsley, plus more for serving
1 egg, beaten
3 cloves garlic, grated
1 25oz jar marinara sauce
1 oz sliced provolone cheese (about 5 slices)
Directions:
Directions:
Preheat oven to 400ºF
Rub cut sides of squash with 1 Tbsp oil; season with ¼ tsp salt and ½ tsp pepper. Place cut sides down on a rimmed baking sheet lined with parchment paper. Bake until tender when pierced with a fork, about 25-30 minutes. While squash bakes, mix crumbs, Parmesan, parsley, egg, garlic, 2 Tbsp oil, and remaining ½ tsp each salt and pepper in a large bowl; toss in ground chicken breast until combined. Shape into 16 balls. Heat remaining oil in large ovenproof skillet over med-high. Working in two batches, cooking meatballs, turning once, until browned, about 4 minutes total. After squash is cooked, let cool 10 min. Scrape out squash into a large bowl and set aside and keep warm. Discard skins. Return all meatballs to skillet. Pour marinara over meatballs and bring to a simmer over medium high. Top with provolone and transfer to oven; bake until internal temperature of meatballs reaches 165ºF and cheese is melted and bubbly, about 10 minutes. Place meatball mixture on top of spaghetti squash, keeping cheese on top. Garnish with parsley and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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