Name: Chicken Florentine Meatballs with Spaghetti Squash Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 2 large eggs, lightly beaten; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1/2 cup dry bread crumbs; 1/4 cup grated Parmesan cheese; 1 tablespoon dried minced onion; 1 garlic clove, minced; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 pound ground chicken; 1 medium spaghetti squash (about 4 pounds); 1/2 pound sliced fresh mushrooms; 2 teaspoons olive oil; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (8 ounces) tomato sauce; 2 tablespoons minced fresh parsley; 1 garlic clove, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; Grated Parmesan cheese, optional

Jump to Recipe· 4.9 from 17 reviews

If you’re looking for a comforting yet lighter dinner that feels fancy without all the fuss, I’ve got you covered. This Chicken Florentine Meatballs with Spaghetti Squash Recipe is one of my all-time favorites—tender meatballs packed with spinach and Parmesan, bathed in a flavorful tomato-mushroom sauce, and served over fluffy, roasted spaghetti squash strands. I swear, this dish brings a little Italian restaurant magic right into your kitchen, but with less guilt and more veggies. Keep reading, because I’m sharing all my best tips to help you nail it on your first try!

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Why This Recipe Works

Comfort Meets Health: Chicken meatballs bring protein while the spinach and spaghetti squash add veggies without extra carbs.
Simple Yet Flavorful Sauce: The tomato-mushroom sauce is easy to whip up and perfectly complements the mild meatballs.
Hands-Off Cooking: Baking the meatballs and microwaving the squash means minimal time and effort for maximum taste.
Family Friendly: It’s a crowd-pleaser – even picky eaters will love the texture and rich flavors.

Chicken Florentine Meatballs with Spaghetti Squash, healthy chicken meatballs with spinach and parmesan, low-carb Italian dinner ideas, gluten-free spaghetti squash recipes, flavorful tomato mushroom sauce with chicken - The image shows a white pan filled with thick red tomato sauce mixed with sliced mushrooms and several round green and brownish meatballs scattered on the sauce's surface. A wooden spoon is lifting one meatball from the sauce, and the pan is placed on a white induction stove. To the left of the pan, there is a metal baking tray with nine similar round meatballs arranged in rows on a wire rack. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here come together in a harmonious way. Ground chicken keeps the meatballs light but still juicy with the help of eggs and Parmesan. The ready spinach sneaks in nutrition, and the spaghetti squash is a fabulous low-carb stand-in for pasta. Grab the freshest herbs and good quality canned tomatoes—it truly makes a difference for the sauce.

Eggs: These act as the glue, holding the meatballs together without drying them out.
Frozen chopped spinach: Thawed and squeezed dry, it adds moisture, nutrients, and that beautiful Florentine flavor.
Dry bread crumbs: They help give structure and absorb moisture so your meatballs aren’t mushy.
Parmesan cheese: Adds savory depth, plus it helps bind the ingredients while bringing that nutty, cheesy kick.
Dried minced onion & garlic: Foundation flavor builders that loosen up as the meatballs bake.
Ground chicken: Light, lean, and easy to work with—a great base for tender meatballs.
Spaghetti squash: When cooked, its stringy texture mimics spaghetti, perfect for a low-carb dinner.
Fresh mushrooms: Sautéed to add earthiness and texture in the sauce.
Diced tomatoes & tomato sauce: Create a rich, tangy base for the sauce that’s not overpowering.
Fresh parsley & dried herbs: Bring brightness and classic Italian flavors to the dish.
Olive oil: For sautéing mushrooms and adding a subtle richness to the sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own by playing with spices or swapping ingredients based on what’s in the fridge. You might want it spicier, or prefer a creamier sauce—totally doable. This dish is like a blank canvas that you can easily personalize for your cravings or dietary needs.

Make it spicy: I sometimes add red pepper flakes to the sauce for a gentle heat that wakes up the flavors without overpowering.
Swap the greens: If you don’t have spinach, kale works great too—just sauté it first to soften.
Dairy-free option: You can leave out the Parmesan and use nutritional yeast instead for that cheesy vibe without dairy.
Gluten-free breadcrumbs: Use almond flour or gluten-free crumbs to keep it celiac-friendly.

Step-by-Step: How I Make Chicken Florentine Meatballs with Spaghetti Squash Recipe

Step 1: Prepare and Mix the Meatball Ingredients

Start by thawing your frozen spinach well—then squeeze out as much water as you can. This prevents soggy meatballs, which is a rookie mistake I’ve learned the hard way. In a large bowl, whisk your eggs, then add the drained spinach, breadcrumbs, Parmesan, minced onion, garlic, salt, and pepper. Crumble in the ground chicken and mix gently but thoroughly. I use my hands here for the best control—you want everything just combined, so the mix holds together well but stays tender.

Step 2: Shape and Bake the Meatballs

Roll the mixture into 1-1/2-inch balls—of course, you can make them smaller if you prefer bite-sized. Place them on a rack inside a shallow baking pan so that heat circulates evenly and you get a nice crust without frying. Bake uncovered at 400°F for 20-25 minutes or until they’re fully cooked through (no pink inside). This baking method keeps things simple and cleanup easy, plus it’s healthier than frying.

Step 3: Cook the Spaghetti Squash

While the meatballs bake, cut your spaghetti squash in half lengthwise and scoop out the seeds. Place each half cut side down on a microwave-safe plate—it’s a total time-saver compared to roasting. Microwave for 15-18 minutes until tender when poked with a fork. Once cool enough to handle, use a fork to scrape out the strands. This step feels like magic every time—the squash really does mimic spaghetti, but without the carb overload.

Step 4: Make the Savory Tomato-Mushroom Sauce

In a large skillet, heat olive oil over medium heat and sauté the mushrooms until tender and juicy, about 5 minutes. Then add the canned diced tomatoes, tomato sauce, minced fresh parsley, garlic, dried oregano, and basil. Bring everything to a boil, then reduce to simmer uncovered for 8-10 minutes, letting the sauce thicken and develop rich flavor. Finally, stir in the baked meatballs and warm through gently—this step melds all those flavors beautifully.

Step 5: Plate and Enjoy

Serve the saucy meatballs spooned over the fluffy spaghetti squash strands. I always like a sprinkle of extra grated Parmesan cheese on top and a little cracked pepper for that finishing touch. It’s simple, satisfying, and such a crowd-pleaser. Trust me—the lightness of the squash paired with rich meatballs is straight-up comfort food.

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Pro Tips for Making Chicken Florentine Meatballs with Spaghetti Squash Recipe

Dry Your Spinach Well: Make sure to squeeze the thawed spinach tightly to avoid watery meatballs that won’t hold shape.
Use a Baking Rack: Baking meatballs on a rack lets heat circulate, preventing sogginess and encouraging a lovely crust without oil.
Microwave Your Squash for Speed: This cuts the cooking time significantly and keeps the strands tender but not mushy.
Avoid Overmixing: Mix the meatball ingredients just until combined—you’ll get tender, juicy meatballs instead of dense ones.

How to Serve Chicken Florentine Meatballs with Spaghetti Squash Recipe

Garnishes

I usually top with freshly grated Parmesan cheese plus a few torn basil leaves if I have them on hand. The basil adds a fresh, herbal pop that brightens the rich sauce perfectly. Sometimes I sprinkle red pepper flakes for a little kick, but that’s all personal preference.

Side Dishes

This dish stands well on its own but I love pairing it with a crisp green salad—arugula with lemon vinaigrette is my go-to. If you want something warm, garlic roasted asparagus or sautéed green beans complement it beautifully.

Creative Ways to Present

For a special dinner, I sometimes serve the meatballs neatly lined on a platter with spaghetti squash “nests” for each portion, topped with sauce drizzled artistically. A sprinkle of edible flowers or microgreens adds a restaurant-quality touch that wows guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. The spaghetti squash keeps separately in another container so the strands don’t get mushy.

Freezing

You can freeze cooked meatballs and sauce in freezer-safe containers for up to 2 months. I freeze the spaghetti squash separately in a resealable bag and gently press out excess air. When ready, thaw overnight in the fridge.

Reheating

Reheat meatballs and sauce gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. For the squash, warm in the microwave for 1-2 minutes or until heated through, then fluff with a fork before serving.

FAQs

Can I use fresh spinach instead of frozen in the Chicken Florentine Meatballs with Spaghetti Squash Recipe?

Yes! Fresh spinach works well too, but you’ll want to sauté it briefly and drain off any excess moisture first. This helps keep your meatballs from becoming watery and ensures the right texture.
What’s the best way to tell when the meatballs are cooked through?

Bake the meatballs until they’re no longer pink inside and reach an internal temperature of 165°F (74°C). Using a meat thermometer is the most reliable method to avoid under- or over-cooking.
Can I make the sauce ahead of time?

Absolutely! The sauce actually tastes better the next day after the flavors meld. You can make it a day or two ahead and gently reheat it with the meatballs before serving.
Is there a way to cook the spaghetti squash without a microwave?

Yes, you can roast the spaghetti squash in the oven at 400°F for about 40-45 minutes or until tender. It takes longer but adds a slightly nuttier, caramelized flavor.
Can I freeze raw chicken meatballs before baking?

You can freeze raw meatballs shaped and placed on a baking tray until firm, then transfer to a freezer bag for up to 2 months. Bake them from frozen directly, adding a few minutes to the cooking time.

Final Thoughts

Honestly, this Chicken Florentine Meatballs with Spaghetti Squash Recipe is one I keep coming back to because it’s both comforting and nourishing. It sneaks in greens in a way that even my most reluctant eaters don’t notice, and the flavors are just so satisfying. I hope you give this dish a try and that it becomes a go-to for your weeknight dinners too. It’s the kind of meal you can feel good about sharing around the table with friends and family, and with just enough prep and fuss to feel special. Let me know how it turns out for you!