Description
Delicious and healthy Chicken Florentine Meatballs served over tender spaghetti squash with a flavorful tomato and mushroom sauce, making a perfect low-carb and gluten-free main course.
Ingredients
Scale
Meatballs
- 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
Spaghetti Squash
- 1 medium spaghetti squash (about 4 pounds)
Sauce
- 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
Instructions
- Prepare Meatball Mixture: In a large bowl, combine eggs, thawed and squeezed spinach, dry bread crumbs, grated Parmesan cheese, dried minced onion, minced garlic, salt, and pepper. Crumble ground chicken over mixture and mix well until evenly combined.
- Shape and Bake Meatballs: Form the mixture into 1-1/2 inch meatballs and place them on a rack in a shallow baking pan. Bake uncovered at 400°F for 25 minutes or until meatballs are no longer pink inside.
- Cook Spaghetti Squash: While the meatballs bake, cut the spaghetti squash in half lengthwise and discard the seeds. Place squash cut side down on a microwave-safe plate. Microwave uncovered on high for 18 minutes or until the flesh is tender and strands can be separated easily with a fork.
- Make Sauce: In a large nonstick skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until tender. Stir in diced tomatoes with juice, tomato sauce, fresh parsley, minced garlic, dried oregano, and dried basil. Bring the sauce to a boil, then reduce heat and simmer uncovered for 10 minutes or until slightly thickened.
- Combine Meatballs and Sauce: Add the baked meatballs to the simmering sauce and heat through thoroughly.
- Serve: When the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands. Plate the squash and top with meatballs and sauce. Garnish with grated Parmesan cheese if desired.
Notes
- If preferred, you can bake the spaghetti squash in a preheated oven at 400°F for about 40-45 minutes instead of microwaving.
- For a gluten-free version, substitute bread crumbs with gluten-free bread crumbs or almond flour.
- Meatballs can be prepared ahead and refrigerated before baking for convenience.
- Fresh herbs can be used in place of dried for a fresher taste; increase quantities accordingly.
- Leftover sauce and meatballs freeze well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
