Ingredients Jump to Instructions ↓

  1. 2 eggs, beaten

  2. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  3. 1/2 cup dry bread crumbs

  4. 1/4 cup grated Parmesan cheese

  5. 1 tablespoon dried minced onion

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 1 pound ground chicken

  9. 1 medium spaghetti squash SAUCE:

  10. 1/2 pound sliced fresh mushrooms

  11. 2 teaspoons olive oil

  12. 1 can (14-1/2 ounces) diced tomatoes, undrained

  13. 1 can (8 ounces) tomato sauce

  14. 2 tablespoons minced fresh parsley

  15. 1 garlic clove, minced

  16. 1 teaspoon dried oregano

  17. 1 teaspoon dried basil

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender. For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through. When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Yield: 6 servings.


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