Roasted Spaghetti Squash with tomato-garlic sauce and chicken meatballs
I purchased these roasted garlic and basil chicken meatballs at Costco the other day because they looked good, but as soon as I got them home I had a major brain fart moment and couldn’t figure out what to make with them.
After a quick google search I found this delicious recipe from Kalyn’s Kitchen. She has a great blog with delicious healthy recipes so I’m glad I stumbled upon it! I slightly modified the recipe, but not by much and here is my version. We haven’t ever substituted pasta for spaghetti squash before so I was a little nervous I would hate it, but it was actually pretty good! It is definitely worth a try. It doesn’t have the same texture as spaghetti, but it’s flavorful and knowing that you are eating a low calorie meal makes up for it. I will say one of my boys didn’t like it very much, but he tried it and ate half of it, so it wasn’t a complete waste. Also, I have to give a warning and apologize because this recipe uses a lot of pans. The dinner was worth it though!
1 medium spaghetti squash
2 tsp basil
salt and pepper
1 Tablespoon freshly minced garlic
1 Tablespoon + 2 tsp olive oil
2 cans (14.5 oz) petite diced tomatoes
1 small can (8 oz) tomato sauce
1/2 cup chicken stock
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon pepper
12 Sabatino’s roasted garlic and basil chicken meatballs (you can use whatever chicken or turkey meatballs you want)
Preheat the oven to 450 degrees F.Split the squash in half and scrape out seeds. Line an oven tray with aluminum foil. Brush the spaghetti squash with olive oil. Season each half with one teaspoon of dried basil and a sprinkle of salt, and pepper . Place flesh side down and roast for 40 minutes, or until it strings apart easily with a fork.
While the squash is cooking, add 1 Tablespoon olive oil to a stock pot and heat over medium heat. Add the garlic and saute until it just starts to change color (don’t overcook the garlic or it will be bitter). Add the diced tomatoes, tomato sauce, chicken stock, oregano, basil, thyme and pepper. Let it come to a simmer.
In another frying pan heat 2 teaspoons olive oil and cook the meatballs until they are browned on all sides. Then add them to the sauce and continue to simmer.
In another large frying pan, heat the 2 tsp. of olive oil and cook the meatballs until they are nicely browned on all sides. When meatballs are browned, add them to the sauce and continue to simmer over low heat. – See more at: https://www.kalynskitchen.com/2013/04/spaghetti-squash-with-tomato-garlic-sauce-and-meatballs.html#sthash.UrmU3me3.dpuf
When the spaghetti squash is done and cooled enough to handle, scrape each side with a fork to shred the squash into “spaghetti,” discarding the skin. Divide the squash onto four plates and top each plate with 3 meatballs and spoon sauce over the top. Top with freshly grated Parmesan cheese, if you’d like.
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