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Garlic Butter Chicken Meatball Stuffed Spaghetti Squash.

Garlic Butter Chicken Meatball Stuffed Spaghetti Squash Delight

This Garlic Butter Chicken Meatball Stuffed Spaghetti Squash offers a hearty, low-carb, and gluten-free alternative to traditional pasta dishes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Béchamel Sauce
  • 1 cup Whole Milk or Heavy Cream Substitute with almond milk for dairy-free option
  • 1 cup Frozen Chopped Spinach Fresh spinach can also be used
  • 1/2 cup Chopped Sun-Dried Tomatoes Feel free to swap with fresh tomatoes
  • 1 cup Shredded Mozzarella or Gouda Any cheese blend works
  • 1/4 cup Grated Parmesan Cheese Nutritional yeast can replace it for vegan diets
  • 1 tsp Kosher Salt Adjust according to taste
  • 1 tsp Black Pepper Adjust according to taste
  • 5 cloves Garlic Roasted garlic offers a milder flavor
For the Meatballs
  • 1 lb Ground Chicken or Pork or Turkey
  • 1 tbsp Italian Seasoning Substitute with fresh herbs
  • 1 tbsp Dijon Mustard Omit for milder taste
For the Spaghetti Squash
  • 1 medium Spaghetti Squash A fantastic low-carb pasta substitute
  • 1 cup Shredded Provolone Cheese Any melting cheese of your choice
  • 2 tbsp Salted Butter Olive oil is a lighter option
  • 1/4 cup Chopped Fresh Herbs Basil, Thyme, Oregano or Sage

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your baking sheet and prepare your ingredients.
  2. In a large mixing bowl, combine the whole milk or heavy cream, chopped spinach, sun-dried tomatoes, and shredded mozzarella. Season with salt and pepper, stirring until well incorporated.
  3. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season the cut sides with salt and black pepper. Sprinkle grated Parmesan cheese inside.
  4. Spoon the cheese mixture into the squash halves. Cover with foil on a baking sheet and bake for 15 minutes.
  5. Combine ground chicken with Italian seasoning, Dijon mustard, and half of the grated Parmesan cheese. Shape into 15-16 small meatballs.
  6. After 15 minutes, remove the foil and arrange the meatballs around the filled squash. Return to the oven for another 15 minutes.
  7. Remove the squash from the oven, sprinkle shredded provolone cheese over the top and return to bake for additional 10-15 minutes.
  8. Prepare a garlic butter herb mix by blending roasted garlic with softened salted butter and chopped herbs.
  9. Drizzle the garlic butter herb mix over the meatballs. Scrape the spaghetti squash to create strands and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions in freezer-safe containers for up to 2 months.

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