Description
Chicken Florentine Meatballs served over tender spaghetti squash with a savory tomato mushroom sauce. This healthy, flavorful dish combines lean ground chicken with spinach and Italian herbs, baked to perfection and paired with a nutritious vegetable base.
Ingredients
Scale
Meatballs
- 2 large eggs, lightly beaten
- 1 package (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 eggs, thawed and squeezed spinach, bread crumbs, Parmesan cheese, dried minced onion, garlic, salt, and pepper. Crumble ground chicken over the mixture and mix thoroughly to combine.
- Shape and Bake Meatballs: Form the mixture into 1-1/2 inch meatballs and place them on a rack in a shallow baking pan. Bake uncovered in a preheated 400°F oven for 25 minutes or until meatballs are cooked through and no longer pink in the center.
- Cook Spaghetti Squash: While meatballs bake, cut spaghetti squash in half lengthwise and discard seeds. Place cut side down on a microwave-safe plate and microwave on high for 18 minutes or until the squash is tender when pierced with a fork.
- Prepare Sauce: In a large nonstick skillet, heat olive oil over medium heat and sauté mushrooms until tender. Stir in diced tomatoes with juice, tomato sauce, fresh parsley, minced garlic, oregano, and basil. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes until sauce thickens slightly.
- Combine Meatballs with Sauce: Add baked meatballs to the skillet with the sauce and heat through for a few minutes to allow flavors to meld.
- Serve: When squash is cool enough to handle, use a fork to separate strands into a noodle-like texture. Plate the squash and spoon meatballs and sauce over the top. Garnish with grated Parmesan cheese if desired.
Notes
- Make sure to squeeze out as much moisture as possible from the thawed spinach to prevent soggy meatballs.
- Use a microwave-safe plate and cover loosely to avoid splattering when microwaving the squash.
- You can substitute ground turkey for chicken for a leaner option.
- For an extra cheesy flavor, stir some Parmesan into the sauce before serving.
- Leftover meatballs and sauce can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 110 mg
