Spaghetti Squash with Chicken-Mushroom and Pesto Meatballs

It's no secret that I love spaghetti and meatballs. Flavorful meatballs, braised in sweet tomato sauce, and then nestled on a bed of long strands of pasta is my idea of a perfect meal. I do like to mix things up a bit and decided to replace the pasta with a vegetable and prepared Spaghetti Squash with Chicken-Mushroom and Pesto Meatballs. The result was a deliciously-light version of one of my favorite meals. The tender meatballs, a flavorful blend of chicken, mushrooms, and pesto are the perfect complement to the squash. I like to serve them right in the squash so not only does it look great but it makes clean-up a breeze.

Ingredients for Spaghetti Squash with Chicken-Mushroom and Pesto Meatballs

2 spaghetti squash

1 pound ground chicken

4 cups tomato sauce, purchased is fine

1/4 cup + 2 tablespoons pesto

1 egg

1 10-ounce package of mushrooms, stems removed and caps diced

2 teaspoons olive oil

kosher salt

black pepper

grated parmesan cheese

Time-Saving Tips: Prepare the meatballs earlier in the day and refrigerate in a single layer on a parchment paper-lined pan; bake before continuing. Or you can prepare and cook the meatballs and refrigerate until ready to use.

Let's see what we need.

We're ready to cook.

Season the mushrooms with salt and pepper in 2 teaspoons of oil until dry; set aside to cool.

Combine the chicken, panko, mushrooms, egg, and pesto. Once combined shape into 40 meatballs and place them onto a parchment=lined cookie sheet. Bake the meatballs in a preheated 400-degree oven for 20 minutes. Transfer to a pot with sauce and simmer for 20-25 minutes until tender.

Cut the squash in half lengthwise and remove the seeds. Place on a parchment-lined cookie sheet and brush the cut side of the squash with oil; liberally season with salt and pepper. Bake in a preheated 400-degree oven about 25-30 minutes. Using a fork shred the squash into spaghetti-like strands. Top each squash with sauce and meatballs; garnish with cheese.

It's ready! Spaghetti Squash with Chicken-Mushroom and Pesto Meatballs is irresistibly delicious. The meatballs are so flavorful are the perfect topping to this spaghetti-like squash.

Enjoy!

Spaghetti Squash with Chicken-Mushroom and Pesto Meatballs:

main dish

• 2 spaghetti squash

• 1 pound ground chicken

• 4 cups tomato sauce, purchased is fine

• 1/4 cup + 2 tablespoons pesto

• 1 egg

• 1 10-ounce package of mushrooms, stems removed and caps diced

• 2 teaspoons olive oil

• kosher salt

• black pepper

• grated parmesan cheese

• Season the mushrooms with salt and pepper in 2 teaspoons of oil until dry; set aside to cool.

• Combine the chicken, panko, mushrooms, egg, and pesto. Once combined shape into 40 meatballs and place them onto a parchment=lined cookie sheet. Bake the meatballs in a preheated 400-degree oven for 20 minutes. Transfer to a pot with sauce and simmer for 20-25 minutes until tender.

• Cut the squash in half lengthwise and remove the seeds. Place on a parchment-lined cookie sheet and brush the cut side of the squash with oil; liberally season with salt and pepper. Bake in a preheated 400-degree oven about 25-30 minutes. Using a fork shred the squash into spaghetti-like strands. Top each squash with sauce and meatballs; garnish with cheese.

• Time-Saving Tips: Prepare the meatballs earlier in the day and refrigerate in a single layer on a parchment paper-lined pan; bake before continuing. Or you can prepare and cook the meatballs and refrigerate until ready to use.