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!
Servings 4 servings
Ingredients
- 1 whole spaghetti squash halved
- 1 tbsp olive oil or ghee
- salt, pepper and garlic powder to taste
Garlic Basil Chicken Meatballs
- 16 oz ground chicken
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 cup raw vegetables chopped
- 3-4 cloves garlic minced
- 1/2 cup chopped basil can sub 1 tsp dried basil
- 1 tsp sea salt
- 1/2 tsp pepper
- 1/4 cup grated parmesan or nutritional yeast optional
- olive oil, for cooking
Marinara Sauce Mixture
- 2 tsp olive oil
- 1/2 red onion diced
- 2 gloves garlic minced
- 2 cups marinara sauce
- 1/2 cup grape tomatoes halved
Instructions
- 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!
Notes
Meatballs will last in the fridge for up to 3 days or frozen for up to 1 month!