I’ve been looking for a healthier way to make spaghetti with less carbs (even whole grain) that puts more vegetables in it. Since making Cauliflower Pizza Ive been addicted, and knew I could make spaghetti simple and healthier. I seen where some recipes called for using Zucchini cut like noodles, although I do love Zucchini (now) I think it would be a little too over powering……. Ok. OK. I have a confession I tried to make lasagna with Zucchini (what an epic fail blog article that will be) and it was REALLY over powering, so thats honestly why I have that feeling.
So doing some browsing, I ran across spaghetti squash. OH BOY What a hit! I feel lucky like a guy on his honeymoon! So I was kinda curious and have wanted to try this for weeks but never thought about it when I was at the grocery store or when I did, they were out. So I went to Whole Foods to grab some other things and then I seen it and I PROMISE it had rays glowing from it, like and Angel or something. I said OMG I gotta get it and finally I can cook this recipe! So I got home and got everything together and heres how I made it.
Heres what you will need:
1 large spaghetti squash
1 lb shredded chicken
1/2 lb italian chicken sausage
8-10 oz Spaghetti Sauce (see the Healthy Pizza recipe to get the tomato base to make your own sauce)
1/2 cup whole grain bread crumbs
2/3 cup grated Parmesan Cheese
3 teaspoons minced garlic or garlic cloves
1/2 diced onion
2 tbsp olive oil
2 tbsp ketchup
3 tbsp Italian Seasoning
First Preheat your oven to 375. Now cut your squash in half. Please be careful! You will need a large, sharp knife for this. Trust me this thing is super hard to cut.
Once cut open, take a spoon or scoop (I used a ice cream scoop :)) and remove all seeds and inside, similar to removing insides of a Pumpkin to carve on Halloween.
Now, take a pastry brush and dip in the Olive Oil and spread over the inside part of the Squash.
Now, take a baking sheet and cover with a piece of aluminum foil. Once your squash is covered, lay face down and place in oven.
Cook the squash for 40-45 mins. If it’s really easy to scrap with a fork, its done. When its done, set aside for about 10 mins to cool.
Next, Take the fork and kinda scrap all of the inside, it will really start to pull away and look like spaghetti noodles. Neat huh?
Now, lets make the Chicken Meatballs.
I used my mixer to mix everything because I HATE to touch the meat with my hands.
First, add your chicken, breadcrumbs, egg, 1 tablespoon of the italian seasoning, ketchup, onion, & 1/4 cup of the Parmesan cheese, into a bowl (or mixer 🙂 ) and mix all ingredients together.
Once mixed, take a tablespoon and scoop the mixture into miniature size meatballs, around 1 inch. I placed mine in a miniature cupcake baking pan, its easier to keep the separated and cooked round.
Now bake the meatballs for 20-28 mins, until they are firm to touch and a little crispy. Once cooked set aside.