Spaghetti Squash Boats with Garlic Basil Chicken Meatballs
Garlic basil chicken meatballs made with fresh basil and plenty of seasonings making this recipe packed with flavor! These meatballs are great to make ahead of time and a delicious weeknight meal!
Course Main Course
Prep Time 15minutes
Cook Time 55minutes
Total Time 1hour10minutes
Author winnie liong
1tbspolive oil or ghee
salt, pepper and garlic powder to taste
Garlic Basil Chicken Meatballs
1/2cupchopped basilcan sub 1 tsp dried basil
1/4cupgrated parmesan or nutritional yeastoptional
olive oil, for cooking
Marinara Sauce Mixture
To prep spaghetti squash, preheat oven to 425F. Microwave the squash for 4-5 minutes to soften up, then cut in half.
Brush each half with olive oil/ghee and season with salt, pepper and garlic powder. Bake for 55-60 minutes. While it’s baking, prep your marinara + meatballs!
Prepare garlic basil chicken meatballs by mixing all ingredients together and roll into balls. Preheat a large skillet with olive oil and cook meatballs on skillet until browned and cooked throughout.
In a large skillet, prepare marinara sauce mixture by cooking red onion with garlic cloves in olive oil. Add in 2 cups marinara sauce and halved grape tomatoes. Toss in cooked garlic basil meatballs to simmer on low.
Once the squash is done, use a fork to shred up the spaghetti squash into strands.
Add marinara + meatball mixture into both spaghetti squash halves and sprinkle with cheese, then broil for 1 minute for cheese to melt.
Remove from oven and top with crushed red pepper flakes and more fresh basil!
Meatballs will last in the fridge for up to 3 days or frozen for up to 1 month!