Our Demo Team created this recipe as part of their healthy recipe makeovers. By using chicken for the meatballs and spaghetti squash in place of noodles, they’ve made a healthy and delicious spaghetti.
Ingredients:
- 2 lbs. uncooked boneless, skinless chicken breast, chopped very fine
- 2 carrots, shredded
- 4 green onions, green and white parts, finely chopped
- 1/2 c. Parmesan cheese PLUS 2 Tbsp.
- 2 tsp. crushed garlic, divided
- ½ c. whole rolled oats
- 1 spaghetti squash, halved, seeded and baked in 350 degree oven until tender
- ¼ c. olive oil PLUS 2 Tbsp.
- ½ large onion, chopped
- 1 Tbsp. each chopped basil and oregano (or 1 1/2 tsp. each dried)
- 1 24 oz. can of Muir Glen diced tomatoes
- salt and pepper to taste
Directions:
1) Preheat oven to 350 degrees.
2) In a bowl, combine chicken, carrots, onions, ½ c. cheese, 1 tsp. garlic, and oats. Stir to combine. Mixture should be firm enough to roll into 2” meatballs.
3) Place meatballs on a greased baking sheet and bake for 15 minutes or until cooked through. Place meatballs in a container and cover to keep warm.
4) Meanwhile, in a saute pan heat ¼ c. olive oil over medium heat. When oil is hot saute onions until translucent.
5) Add remaining garlic and saute 30 seconds more. Add tomatoes, basil and oregano. Stir and reduce heat to a low boil. Allow to cook until liquids have been reduced and sauce is thick. Set aside.
6) Scrape a fork across flesh of spaghetti squash to create stands of squash. Heat 2 tbsp. olive oil in a saute pan. Add spaghetti squash strands, 1 cup sauce, and 2 Tbsp. Parmesan cheese. Saute until heated through.
7) Serve sauteed spaghetti squash with meatballs on the side topped with more sauce. Serves 6.