Ingredients
For the Spaghetti Squash and Cheese Filling
- 2 spaghetti squash, halved and seeds removed
- 1 ¼ cup whole milk or heavy cream
- 6 oz frozen chopped spinach, thawed and squeezed dry
- ½ cup chopped sun-dried tomatoes
- ½ cup shredded mozzarella or gouda
- ¼ cup grated parmesan cheese, plus 1 cup grated parmesan divided
- Kosher salt and black pepper to taste
For the Meatballs
- 1 ½ lb ground chicken or turkey
- 3 tbsp Italian seasoning
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Oil for coating hands
For Topping and Finishing
- 8 cloves garlic
- 6 tbsp salted butter
- ½ cup shredded provolone cheese
- ½ cup chopped fresh herbs (basil, thyme, oregano, or sage mix)
Instructions
- Preheat the oven: Set your oven to 425° F (220° C) to prepare for roasting the squash and baking the meatballs.
- Prepare the cheese and spinach filling: In a bowl, combine the whole milk or heavy cream with the thawed, drained spinach, chopped sun-dried tomatoes, and shredded mozzarella or gouda. Season the mixture with chili flakes, kosher salt, and black pepper to taste, stirring until well blended.
- Roast the spaghetti squash halves: Place the squash halves cut-side up on a baking sheet. Season the cut surfaces with kosher salt and black pepper. Sprinkle 1/4 cup grated parmesan cheese evenly into the cavity of each squash half. Divide the milk and cheese mixture evenly inside the squash cavities. Cover the baking sheet tightly with foil and roast for 15 minutes.
- Make the chicken meatballs: While the squash roasts, mix together the ground chicken, Italian seasoning, Dijon mustard, and 1/2 cup grated parmesan in a large bowl. Season with salt and pepper. Lightly oil your hands to prevent sticking, then roll the mixture into tablespoon-sized meatballs, yielding about 15-16 pieces.
- Bake meatballs with the squash: Remove the foil from the baking sheet and arrange the meatballs around the roasted squash halves. Return to the oven and bake for another 15 minutes, or until the meatballs are fully cooked and reached an internal temperature of 165° F (74° C).
- Top with provolone and finish baking: Carefully remove the baking sheet. Sprinkle shredded provolone cheese over each squash half, then place the meatballs on top of the cheese layer. Bake for an additional 10-15 minutes until the cheese is melted and bubbling.
- Prepare the garlic herb butter and serve: Finely chop the garlic cloves and mix them with room-temperature salted butter and the chopped fresh herbs in a small bowl. Spread the garlic herb butter generously over the meatballs while still hot. Using a fork, scrape the flesh of the roasted spaghetti squash to create noodle-like strands and mix it well with the melted cheese inside the squash. Serve the meatballs nestled in the cheesy squash strands and enjoy!
Notes
- You can substitute ground turkey for chicken if preferred.
- For a dairy-free option, use plant-based cheese and butter substitutes.
- Make sure to squeeze excess moisture from the thawed spinach to avoid soggy filling.
- Adjust chili flakes according to your desired spice level.
- Fresh herbs can be varied based on availability and taste preference.
- Leftover meatballs and squash can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
