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
Scale
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
- 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.
- Shape Meatballs: Form the mixture into 1-1/2 inch meatballs and place them on a rack set inside a shallow baking pan.
- 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.
- 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.
- 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.
- Combine Meatballs and Sauce: Add the baked meatballs to the simmering sauce and heat through for a few minutes so the flavors meld together.
- 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
