Veggie Spaghetti and Meatballs Marinara

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Veggie Spaghetti and Meatballs Marinara
  • Prep Time: 30
  • Total Time: 90
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About this Recipe


Ingredients

Spaghetti squash
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

Directions

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.

Notes

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