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.
I made this dish tonight and it really wasn't that hard. I did speed things up by using the microwave to cook the squash. Eighteen minutes is about right. I did use Italian breadcrumbs and an egg in the meatball recipe as this is how I learned to make them. Overall, it turned out great and, as I'm on Weightwatchers, I appreciate the low carb alternative
Meatballs need breadcrumbs or something; they were kinda rubbery. There are better meatball recipies out there. Cooked my spaghetti squash in the microwave, comes out just as good as in the oven and it's so much quicker (about 18-20 min. for squash size in this recipe).
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