Spaghetti Squash and Meatballs

Categories: Casseroles- One Dish Meals

Ingredients

• 2 (2 1/4 lb.) spaghetti squash
• 2/b. ground chicken
• 4 green onions, chopped
• 2 Tbsp. chopped fresh flat-leaf parsley
• 2 Tbsp. freshly grated Parmesan cheese
• 2 tsp. salt
• 2 minced garlic cloves
• 2 Tbsp. olive oil
• 1 (25 oz.) jar tomato-basil pasta sauce
• 1 (14.5 oz.) can diced tomatoes
• 1/2 cup chopped fresh basil
• Garnish: Parmesan cheese

Directions

1. Cut spaghetti squash in half lengthwise; discard seeds. Bake squash, cur sides down, on a lightly greased baking sheet at 400 degrees for 1 hour. Cool 10 minutes.
2. Combine ground chicken, green onions, parsley, Parmesan cheese and salt. Shape into 24 (2-inch) balls. Bake at 400 degrees for 30 minutes. Scrape inside of squash to remover spaghetti-like strands (about 6 cups). Cover and chill squash and meatballs up to 24 hours. Cook minced garlic in hot olive oil in a Dutch oven over medium-high heat, stirring occasionally, 1 minute.
3. Add pasta sauce, diced tomatoes, and meatballs; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Microwave squash, covered with plastic wrap, at high 3 minutes. Stir basil into sauce; serve over squash. Top with Parmesan cheese.

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