Chicken Meatballs on Spaghetti Squash

Prep Time: 20 min
Cook Time: 45 min
Serves: 4

Looking for a delicious and healthy way to enjoy pasta? Well, this may not be a perfect compromise but it is certainly a delicious one. Even picky eaters will love these sweet squash noodles when paired with savoury chicken meatballs and rich tomato sauce. Make sure to keep an eye on the squash; just like pasta you want the noodles to be al dente.


2 tbsp (30 mL) extra virgin olive oil
1 spaghetti squash, medium, halved and cored
3 cups (750 mL) tomato sauce
1 lb (0.5 kg) ground chicken
1 egg yolk
1/2 cup (125 mL) breadcrumbs
1 tsp (5 mL) lemon zest
2 tbsp (30 mL) parsley, fresh, finely-chopped
1 tbsp (15 mL) oregano, dried
1 tsp (5 mL) basil, dried
1 pinch hot red chili pepper flakes
Parmesan cheese, for garnish
salt, to taste
pepper, to taste
parsley, fresh, finely-chopped (for garnish)


1 Preheat the oven to 350°F (175°C). Place the spaghetti squash on the baking sheet, cut side down and roast until tender, about 45 minutes.
2 Place the tomato sauce on the stove to simmer.
3 In a mixing bowl combine the chicken, egg yolk, breadcrumbs, lemon zest, parsley, oregano, basil, chili flakes and salt and pepper. Use your hands to blend the ingredients and shape into 2-inch (5 cm) meatballs.
4 Heat olive oil in a non-stick skillet over medium-high heat. Add the meatballs and sear on both sides, about 8 minutes. Transfer them into the simmering tomato sauce, cover, and simmer until fully cooked, about 15 minutes.
5 Using a fork, scrape out the spaghetti squash and divide between dishes. Top with meatballs and sauce. Garnish with Parmesan cheese and freshly-chopped parsley.