Chicken Florentine Meatballs with Spaghetti Squash Recipe

ByJulia
Jump to Recipe· 4.6 from 8 reviews

If you’re on the hunt for a comforting yet healthy weeknight dinner, let me introduce you to my absolute favorite Chicken Florentine Meatballs with Spaghetti Squash Recipe. This dish is not only packed with flavor but also brings a lighter twist to classic meatballs, thanks to the spinach and the wholesome spaghetti squash base. I remember the first time I made this; my kitchen smelled amazing, and everyone asked for seconds — seriously, it’s fan-freaking-tastic and you’re going to love how easy it is to pull together!

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Why This Recipe Works

  • Wholesome & Flavorful: Combining spinach with ground chicken in the meatballs keeps them juicy and nutritious without being heavy.
  • Low-Carb Alternative: Spaghetti squash is a fantastic substitute for pasta, soaking up the sauce beautifully and adding a subtle sweetness.
  • Easy One-Dish Meal: You bake the meatballs and simmer the sauce together, making cleanup a breeze and dinner straightforward.
  • Customizable Comfort: With simple ingredients and seasoning, you can tweak herbs and garnishes to suit your family’s taste.
Chicken Florentine Meatballs with Spaghetti Squash, healthy chicken meatballs with spinach, low-carb spaghetti squash dinner, easy healthy meatball recipe, homemade chicken meatballs - The image shows a white pan filled with thick red tomato sauce mixed with sliced mushrooms and several round green and brownish meatballs scattered on the sauce's surface. A wooden spoon is lifting one meatball from the sauce, and the pan is placed on a white induction stove. To the left of the pan, there is a metal baking tray with nine similar round meatballs arranged in rows on a wire rack. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Chicken Florentine Meatballs with Spaghetti Squash Recipe plays a specific role, blending to create a light but hearty meal. When shopping, look for fresh garlic and quality ground chicken for the best flavor, and make sure to drain the spinach well to avoid soggy meatballs.

Chicken Florentine Meatballs with Spaghetti Squash, healthy chicken meatballs with spinach, low-carb spaghetti squash dinner, easy healthy meatball recipe, homemade chicken meatballs - Flat lay of two whole uncracked brown eggs, a small white bowl of dry bread crumbs, a small mound of grated Parmesan cheese, a few dried minced onion flakes, one fresh garlic clove, a small pinch of salt crystals, a small pinch of black peppercorns, a portion of raw ground chicken, one medium spaghetti squash halved lengthwise showing vibrant yellow strands, a small white bowl of sliced fresh brown mushrooms, a small white bowl of olive oil, a small white bowl of diced fresh tomatoes, a small white bowl of smooth tomato sauce, a few sprigs of fresh green parsley, a small bunch of fresh garlic cloves, a small pile of dried oregano leaves, a small pile of dried basil leaves, all arranged symmetrically and balanced on simple white ceramic bowls and plates placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Ground chicken: Lean and tender, it creates the perfect base for moist meatballs without excess fat.
  • Frozen chopped spinach: Adds that classic Florentine flavor and a boost of vitamins — just be sure to squeeze it dry!
  • Dry bread crumbs: Helps bind the meatballs together without making them dense.
  • Parmesan cheese: Brings umami richness that complements the chicken and spinach beautifully.
  • Dried minced onion & garlic: Provide subtle depth and aroma to the meatball mixture.
  • Spaghetti squash: A naturally gluten-free pasta alternative that works perfectly as a base for the saucy meatballs.
  • Fresh mushrooms: Sauteed for the sauce, they add an earthy, meaty texture that pairs perfectly with the tomato base.
  • Diced tomatoes & tomato sauce: Create a flavorful, slightly tangy sauce that balances the mild meatballs.
  • Fresh parsley, oregano & basil: These herbs tie everything together with a fresh, classic Italian flair.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own depending on the season or what’s in the fridge. Don’t hesitate to experiment with different herbs or add some crushed red pepper if you like a bit of a kick. Tailoring flavors can be half the fun!

  • Variation: Sometimes I swap ground chicken for turkey or a mix of chicken and turkey for a deeper flavor profile.
  • Vegetarian swap: I’ve played around with replacing meatballs with lentil balls and the sauce still works beautifully.
  • Seasonal twist: Adding fresh spinach instead of frozen works great in warmer months for extra green freshness.
  • Low carb adjustment: Leaving out bread crumbs and adding almond flour keeps it keto-friendly with minimal change.

Step-by-Step: How I Make Chicken Florentine Meatballs with Spaghetti Squash Recipe

Step 1: Mix and Shape Your Meatballs

Start by combining the eggs, thawed and squeezed-dry spinach, breadcrumbs, Parmesan, minced onion, garlic, salt, and pepper in a large bowl. Crumble the ground chicken over this mix and stir gently until everything is well incorporated — but don’t overmix or the meatballs could get tough. Then shape the mixture into 1 1/2-inch meatballs; this size ensures they cook evenly and stay juicy inside.

Step 2: Bake Meatballs and Cook Spaghetti Squash

Arrange your meatballs on a rack in a shallow baking pan. This little trick helps them crisp up on the outside instead of steaming on the bottom. Bake uncovered at 400°F for 20-25 minutes or until they’re no longer pink inside. Meanwhile, cut your spaghetti squash in half lengthwise and scoop out the seeds. Place it cut side down on a microwave-safe dish and microwave on high for 15-18 minutes, until tender. When it cools, run a fork through the flesh to create those delicate, spaghetti-like strands.

Step 3: Make the Sauce and Bring It All Together

While the squash cooks, sauté fresh mushrooms in olive oil until they’re tender and fragrant. Then stir in diced tomatoes, tomato sauce, fresh parsley, garlic, oregano, and basil. Bring everything to a boil, then reduce the heat and let it simmer uncovered for 8-10 minutes until it thickens slightly. Add the baked meatballs straight into the sauce to heat through and soak up all the tasty flavors.

Serve the savory meatballs and sauce over the forked spaghetti squash strands. If you’re like me, a sprinkling of grated Parmesan on top is non-negotiable — it’s the perfect finishing touch!

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Pro Tips for Making Chicken Florentine Meatballs with Spaghetti Squash Recipe

  • Don’t Skip Draining the Spinach: Too much moisture can make your meatballs soggy, so squeeze that spinach dry!
  • Use a Wire Rack for Baking: Lifting meatballs off the pan lets air circulate, giving you nicely browned outsides.
  • Microwave Squash Cut Side Down: Helps it steam to tender perfection quickly without drying out.
  • Simmer Sauce Separately Before Adding Meatballs: This ensures the flavors meld well and the sauce thickens just right before combining.

How to Serve Chicken Florentine Meatballs with Spaghetti Squash Recipe

Chicken Florentine Meatballs with Spaghetti Squash, healthy chicken meatballs with spinach, low-carb spaghetti squash dinner, easy healthy meatball recipe, homemade chicken meatballs - A white bowl sits on a white marbled surface with a gray and white striped cloth underneath, filled with a yellow spaghetti squash layer at the bottom that looks soft and stringy. On top, there is a thick red tomato sauce spread unevenly, covering parts of the squash. On the sauce, there are five round, golden-brown spinach balls with crispy edges, one of which is cut open showing a green and white filling inside. A silver fork with a wooden handle rests in the bowl, pressing into one of the spinach balls. A small wooden dish of grated cheese and another white bowl with the same dish are partly visible nearby, along with a glass of water with a lemon slice. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this dish off with fresh, chopped parsley and a generous handful of freshly grated Parmesan cheese. The herbs add brightness, and the cheese delivers a salty, nutty kick that takes the whole meal to the next level.

Side Dishes

Since this meal is pretty filling on its own, I usually pair it with a simple arugula salad tossed in lemon vinaigrette or some roasted seasonal veggies like asparagus or Brussels sprouts. These sides keep the meal balanced and fresh.

Creative Ways to Present

For a special dinner, I sometimes serve the spaghetti squash nests in individual ramekins with the meatballs nestled on top, drizzling the sauce carefully around. It makes the meal feel fancy without extra fuss and impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I keep leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. The spaghetti squash I store separately so it doesn’t get too mushy overnight — just reheat the squash until warm before serving again.

Freezing

This Chicken Florentine Meatballs with Spaghetti Squash Recipe freezes really well if you prep extra meatballs. Freeze them after baking and cooling, then thaw and reheat in the sauce for an easy meal anytime.

Reheating

I usually reheat meatballs and sauce gently on the stove over low heat to prevent drying out, stirring occasionally. For the spaghetti squash, a quick zap in the microwave with a splash of water helps bring it back to that tender texture.

FAQs

  1. Can I use fresh spinach instead of frozen in this Chicken Florentine Meatballs with Spaghetti Squash Recipe?

    Absolutely! Fresh spinach works well, especially during the growing season. Just be sure to finely chop it and sauté or wilt it lightly before mixing, then cool and squeeze out all excess moisture to prevent soggy meatballs.

  2. How do I know when the meatballs are fully cooked?

    Look for no pink inside when sliced and juices running clear. Baking at 400°F for 20-25 minutes is usually perfect for 1 1/2-inch meatballs, but using a meat thermometer to check for an internal temperature of 165°F is the safest bet.

  3. Can I prepare the sauce ahead of time?

    You can make the sauce a day or two ahead and refrigerate it. When ready to eat, just warm it up and add freshly baked or reheated meatballs. This helps flavors develop even more!

  4. Is spaghetti squash difficult to prepare?

    Not at all! Once you cut it in half and microwave it cut side down, it cooks quickly and easily. The strands come apart like spaghetti with just a fork — no complicated techniques needed.

Final Thoughts

This Chicken Florentine Meatballs with Spaghetti Squash Recipe is one I keep coming back to whenever I want a cozy, comforting dinner that’s healthy and packed with flavor. It’s simple enough for a weeknight but special enough to bring to the table for friends or family. Give it a try—you’ll be thrilled with how these tender meatballs and that luscious sauce perfectly complement the spaghetti squash. Trust me, once you make it, this meal will become a go-to in your dinner rotation!

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Chicken Florentine Meatballs with Spaghetti Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Julia
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat
Print Recipe

Description

Delicious and healthy Chicken Florentine Meatballs served over tender spaghetti squash with a flavorful tomato and mushroom sauce, perfect for a gluten-free, low-fat dinner option.

Ingredients

Meatballs

  • 2 large eggs, lightly beaten
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried minced onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground chicken

Spaghetti Squash

  • 1 medium spaghetti squash (about 4 pounds)

Sauce

  • 1/2 pound sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Grated Parmesan cheese, optional

Instructions

  1. Prepare Meatball Mixture: In a large bowl, combine the eggs, thawed spinach, bread crumbs, Parmesan cheese, dried minced onion, garlic, salt, and pepper. Crumble ground chicken over the mixture and mix well until everything is evenly combined.
  2. Shape Meatballs: Form the mixture into 1-1/2 inch meatballs and place them on a rack set inside a shallow baking pan.
  3. Bake Meatballs: Bake the meatballs uncovered at 400 degrees Fahrenheit for 25 minutes or until they are no longer pink in the center and cooked through.
  4. Cook Spaghetti Squash: While the meatballs bake, cut the spaghetti squash in half lengthwise and discard the seeds. Place the squash cut side down on a microwave-safe plate. Microwave uncovered on high for 18 minutes or until the flesh is tender and easily separates with a fork.
  5. Prepare Sauce: In a large nonstick skillet, sauté the sliced mushrooms in olive oil until tender. Stir in diced tomatoes with juices, tomato sauce, fresh parsley, minced garlic, dried oregano, and dried basil. Bring the sauce to a boil, then reduce heat and simmer uncovered for 10 minutes until slightly thickened.
  6. Combine Meatballs and Sauce: Add the baked meatballs to the simmering sauce and heat through for a few minutes so the flavors meld together.
  7. Serve: When the spaghetti squash is cool enough to handle, use a fork to separate the flesh into strands. Plate the squash and spoon the meatballs and sauce over the top. Garnish with grated Parmesan cheese if desired.

Notes

  • Ensure to squeeze excess moisture from thawed spinach to avoid watery meatballs.
  • You can substitute gluten-free bread crumbs to keep the dish gluten free.
  • Microwaving the squash saves time compared to baking it in the oven.
  • Use fresh herbs if available for a brighter sauce flavor.
  • Leftover meatballs can be frozen and reheated in the sauce for an easy meal later.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 480 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 110 mg

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