Chicken Spinach Meatballs with Spaghetti Squash Recipe

If you’re craving a wholesome dinner that feels comforting and a little fancy all at once, I’ve got just the thing for you. This Chicken Spinach Meatballs with Spaghetti Squash Recipe is a game changer. It’s packed with juicy chicken meatballs flecked with spinach, nestled on a bed of perfectly tender spaghetti squash strands, all swimming in a rich tomato and mushroom sauce. Whether you’re looking for a lighter take on classic spaghetti and meatballs or just want to impress your family with some homemade goodness, this recipe’s got your back.

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Ingredients & Why They Work

Every ingredient in this Chicken Spinach Meatballs with Spaghetti Squash Recipe plays a role in building layers of flavor and texture. Knowing what they bring to the table helps when you’re shopping or thinking about substitutions.

• Ground chicken: Lean and tender, ground chicken creates light, juicy meatballs that don’t feel heavy.
• Spinach: Adds moisture, nutrients, and a subtle earthiness that pairs beautifully with the chicken.
• Eggs: Act as a binder to keep your meatballs intact without making them too dense.
• Bread crumbs: Absorb moisture and provide structure; I use dry bread crumbs for the perfect consistency.
• Parmesan cheese: Brings a salty, umami kick to both the meatballs and the sauce, enhancing depth.
• Garlic and onion: Basics that infuse savory aromatic flavors—don’t skip them!
• Spaghetti squash: The star of the show that serves as a noodle substitute with its fun, stringy texture.
• Mushrooms: Sautéed until tender to add earthiness and meaty texture to the sauce.
• Diced tomatoes and tomato sauce: Combine for a robust, slightly tangy base that clings well to the meatballs and squash.
• Herbs like oregano, basil, and parsley: Freshen and brighten the sauce for layers of flavor.

Tweak to Your Taste

I love making this recipe mine by small tweaks here and there—feel free to do the same! It’s such a versatile dish, you can adjust as you like and still get fantastic results.

• Spice it up: Sometimes I add a pinch of red pepper flakes for a little kick in the sauce—it wakes things up without overpowering the dish.
• Cheese swap: Try using Pecorino Romano instead of Parmesan for a sharper flavor that really stands out.
• Dairy-free: If you’re avoiding cheese, just omit it—your meatballs will still bind well and the sauce will stay flavorful.
• Fresh herbs: Adding fresh basil at the end takes the sauce to another level. It’s my little secret for an herbal punch.

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

Step 1: Mix the Meatball Magic

Start by mixing two large beaten eggs, thawed and well-drained chopped spinach, dry bread crumbs, Parmesan, minced garlic, and dried minced onion in a large bowl. Then crumble in the ground chicken. Use your hands to combine everything—this helps the meatballs hold together better. I like to mix just until combined; over-mixing can make meatballs tough, so be gentle! Season with salt and pepper.

Step 2: Shape and Bake Your Meatballs

Roll the mixture into 1.5-inch meatballs—try to keep them uniform in size so they cook evenly. Arrange them on a rack inside a baking pan to allow air circulation, which helps them cook evenly on all sides. Bake uncovered at 400°F (200°C) for 20-25 minutes, checking near the end to make sure they’re cooked through and no longer pink inside.

Step 3: Prep and Cook the Spaghetti Squash

While the meatballs bake, cut your spaghetti squash in half lengthwise, scrape out the seeds, and place the halves cut side down onto a microwave-safe plate. Microwave on high for 15-18 minutes until fork-tender. When cool enough, run a fork along the flesh to create spaghetti-like strands—you’ll want to be careful here so you don’t mash the squash.

Step 4: Build the Mushroom Tomato Sauce

Sauté sliced mushrooms in olive oil over medium heat until they’re soft and their juices develop. Add minced garlic, canned diced tomatoes (with juices), tomato sauce, and your dried herbs—oregano, basil, plus minced fresh parsley for a pop of color and taste. Bring to a boil, then reduce to a simmer for 8-10 minutes, letting the sauce thicken just slightly. Finally, gently stir in the meatballs to heat through.

Step 5: Serve and Enjoy

Plate your spaghetti squash strands and spoon over the warm meatballs and sauce. Don’t forget a little extra grated Parmesan on top if you like! This combination looks vibrant and tastes comforting, making everyone at the table happy—and maybe even asking for seconds.

How to Serve Chicken Spinach Meatballs with Spaghetti Squash Recipe

Garnishes

When it comes to garnishes, I love a sprinkle of freshly grated Parmesan for that salty, rich finish. A handful of chopped fresh parsley scattered on top brightens the whole dish and adds a lovely herbaceous note. Sometimes, if I’m feeling fancy, I’ll add a drizzle of good quality extra virgin olive oil for richness.

Side Dishes

This recipe usually stands well on its own, but if you want some extra veggies, I often serve it alongside a crisp Caesar salad or roasted garlic green beans. Or grab a crusty piece of bread to soak up that delicious tomato sauce—your plate will thank you.

Creative Ways to Present

Once, I served these meatballs over spaghetti squash nests—twirling the strands in a fork and tucking meatballs inside for a fun, elegant touch at a dinner party. Garnishing with edible flowers or microgreens made it feel extra special! This dish also works beautifully layered in a casserole dish for a baked meatball squash gratin.

Make Ahead and Storage

Storing Leftovers

I like to store leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight! Keep the spaghetti squash strands separate in another container to prevent them from getting mushy.

Freezing

If you want to freeze, cool the meatballs and sauce completely, then freeze them in a freezer-safe container or zip-top bag for up to 3 months. When you’re ready, thaw overnight in the fridge. I don’t recommend freezing the spaghetti squash separately—it tends to get watery after thawing.

Reheating

Reheat the meatballs and sauce gently in a skillet over medium-low heat, adding a splash of water if needed to loosen the sauce. Warm the spaghetti squash separately in the microwave for 1-2 minutes, covered. This way, the textures remain just right, and the flavors stay vibrant.

FAQs

Final Thoughts

This Chicken Spinach Meatballs with Spaghetti Squash Recipe has become one of my favorite weeknight go-tos because it’s full of delicious flavors but still pretty quick to pull together. I hope you enjoy making and eating it as much as I do—it’s the kind of dish that warms you up and feels special without all the fuss. Give it a try and see how it fits right into your dinner rotation; I think it’ll become a new classic in your kitchen, just like it is in mine.

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