Garlic Butter Chicken Meatball Stuffed Spaghetti Squash.
Ingredients
- 1 1/4 cups whole milk or heavy cream
- 6 ounces frozen chopped spinach, thawed/squeezed dry
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup shredded mozzarella or gouda
- 2 spaghetti squash, halved and seeds removed
- 1 1/4 cup grated parmesan
- kosher salt and black pepper
- 8 cloves garlic
- 1 1/2 pounds ground chicken, pork, or turkey
- 3 tablespoons Italian seasoning
- 1 tablespoon dijon mustard
- 1 cup shredded provolone cheese
- 6 tablespoons salted butter
- 1/2 chopped fresh herbs, basil, thyme, oregano/ sage
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Instructions
- 1. Preheat the oven to 425° F.
- 2. In a bowl, mix together the milk, spinach, tomatoes, and mozzarella. Season with chili flakes, salt, and pepper.
- 3. Place the squash on a baking sheet and season the cut sides with salt and pepper. Sprinkle 1/4 cup parmesan cheese into the bottom of each squash. Then evenly divide the milk/cheese mix among the squash cavities. Cover with foil, bake 15 minutes.
- 4. Meanwhile, mix the chicken, Italian seasoning, dijon, and 1/2 cup parmesan in a bowl. Season with salt and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (makes 15-16 meatballs).
- 5. Remove the squash from the oven, remove the foil. Arrange the meatballs around the squash. Bake another 15 minutes, until the meatballs are cooked.
- 6. Grab the squash. Remove the garlic from the pan. Sprinkle the provolone cheese over each squash half. Put the meatballs on top of the cheese. Bake for 10-15 minutes, until the cheese is melted.
- 7. Chop the garlic and mix with the butter and herbs in a bowl. Spread the butter over the meatballs, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Enjoy!
Source
Original recipe: View Original