• Katherine Arthurs

Parmesan + Italian Herb Chicken Meatball Spaghetti Squash Bowl

Ok the tile is a mouthful but totally worth mentioning everything. A simple recipe full of cheese, garlic + spices...PLUS squash. So it's totally guilt free.


Salty Parmesan cheese + lots of herbs with tender chicken all sauced up with squash - pretending to be pasta. It's all baked up together with more cheese + fresh parsley. A meal the whole family will love.


Perfect for a mid week dinner - quick, easy + I know you have these ingredients in your house!


I roasted the squash + meatballs on the same sheet tray. Pull them both out of the oven + serve it up. It's an easy one.



Parmesan + Italian Herb Chicken Meatball Spaghetti Squash Bowl


1 spaghetti squash, cut in half length wise + discard the seeds

1 tablespoon olive oil

1 lb. ground chicken

1 heaping teaspoon Italian seasoning

2-3 garlic cloves, minced

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon ground black pepper, plus more for seasoning

1/2 cup gluten free panko

1 tablespoon milk

1 cup Parmesan cheese, divided

2 cups of tomato sauce or canned whole tomatoes

1/4 cup fresh parsley, roughly chopped


Preheat your oven to 400F.


Place the squash on a baking sheet tray. Drizzle the insides with olive oil + sprinkle with salt + pepper. Turn the squash halves over so the inside in facing down on the sheet tray. Roast for 15 minutes.


Meanwhile, to make the meatballs combine the ground chicken, Italian seasoning, garlic, salt, pepper, panko, milk + 1/3 cup Parmesan cheese. Mix until it is fulling incorporated. Using a scoop or spoon + your hands round out the mixture into equal portions- about 1 tablespoon each. Roll in your hands (it helps to put a little bit of olive oil on them first). Repeat until all the meatballs are rolled out.


Remove from the squash from the oven after 15 minutes. Add the meatballs to the same sheet tray around the squash. Place back into the oven + cook for 6-8 minutes. Remove from the oven. Turn the squash over to release the steam.


When the squash can be handle, use a fork to gently pull the squash out of the cavity. Place the squash into a medium mixing bowl. Once all the squash is in the bowl, add in 1/4 cup of parmesan cheese, tomato sauce + 1/2 of the fresh parsley. Toss to combine everything.


Place the squash + sauce mixture back into the squash cavities (or skip this step + add it into an oven proof baking dish). Place the meatballs throughout the squash mixture. Top with the remaining parsley + Parmesan cheese.


Place back into the oven for 10 minutes. For the last 5 minutes, turn it to broil. Watch so that it doesn't burn. Remove from the oven + serve.


Enjoy!