|Salt and pepper|
|1 Pkg||(454 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|2||Cloves garlic, minced|
|3 tbsp||(45 mL) Chopped fresh herbs (parsley, basil, oregano)|
|1/2 cup||(125 mL) Grated Romano cheese, divided|
|1||(650 mL) Jar ready prepared marinara sauce|
PREHEAT oven to 375°F (190°C).
CUT spaghetti squash in half lengthwise and scrape out seeds and pulp. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes.
MEANWHILE, mix chicken, garlic, herbs, 1/3 cup (80 mL) Romano cheese, salt and pepper in a large bowl. Using your hands form the mixture into 2” (5 cm) meatballs. Place on a baking sheet lined with parchment paper. Bake the meatballs for 20-25 minutes or until evenly browned and the internal temperature reaches 165°F (74°C).
HEAT the ready prepared marinara sauce in a large skillet. Transfer the cooked meatballs to the sauce and toss to coat.
GENTLY scrape the strands of squash from the shell using a fork. Divide between serving plates. Top with meatballs and sauce. Sprinkle with additional Romano cheese if desired and serve.
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