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Spaghetti Squash and Meatballs

Photo: Jennifer Davick; Styling: Buffy Hargett
Yield Makes 6 servings

Ingredients

  • 2 (2 1/4-lb.) spaghetti squash
  • 2 pounds ground chicken
  • 4 green onions, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons salt
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 (24-oz.) jar tomato-basil pasta sauce
  • 1 (14.5-oz.) can diced tomatoes
  • 1/2 cup chopped fresh basil
  • Parmesan cheese

How to Make It

  1. Cut spaghetti squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly greased baking sheet at 400° for 1 hour. Cool 10 minutes. Combine ground chicken, green onions, parsley, 2 Tbsp. freshly grated Parmesan cheese, and salt. Shape into 24 (2-inch) balls. Bake at 400° for 30 minutes. Scrape inside of squash to remove spaghetti-like strands (about 6 cups). Cover and chill squash and meatballs up to 24 hours. Cook garlic in hot olive oil in a Dutch oven over medium-high heat, stirring occasionally, 1 minute. 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.