6/16/2012 Basket - Spaghetti Squash and Chicken Meatballs

Spaghetti Squash and Chicken Meatballs
Uses from this basket: Spaghetti squash
Other produce: Garlic, onion

• 1 spaghetti squash
• 3 T olive oil
• 3-4 cloves garlic, minced
• 1 onion, chopped
• 36 ounces prepared pasta sauce
• 2 pounds ground chicken
• 1 loaf Italian bread, chopped
• 1 cup milk
• 1 cup grated Parmesan
• 1-2 T dried basil
• 1-2 T dried parsley
• vegetable oil, for frying

Preheat the oven to 350 degrees F.

Halve the squash lengthwise and remove the seeds. Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size.


Heat a large, deep skillet over medium heat and add the olive oil. Saute the garlic and onions until translucent. Add the pasta sauce and simmer on low heat, about 45 minutes.


In a large bowl, combine the chicken, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs.


Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed. Transfer the meatballs to the sauce and simmer until cooked through.


Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs.


Modified from http://www.foodnetwork.com/recipes/turkey-meatballs-with-spaghetti-squash-in-tomato-sauce-recipe/index.html