Friday, February 8, 2013

Squash Spaghetti with Chicken Meatballs

Squash Spaghetti:
my Squash came with directions sticker on- you can either microwave or heat in oven until tender
Once it was done, I let the squash cool down while I tended to the chicken meatballs. When cool enough to handle, I use a fork to scrap the "spaghetti" out of the squash into a bowl. I seasoned with salt, pepper, parm. cheese and basil on top after spreading it on a cookie sheet and put in the oven for the remaining 5 minutes of baking the Chicken meatballs (see below).

Chicken Meatballs:
1 lb of ground chicken
1 cup of bread crumbs (I used Italian style)
1 cup of parm. cheese
3 cloves of garlic
about a small handful of basil, chopped
1 egg
about a tablespoon of EVOO
Mix all ingredients into a bowl (while the Spaghetti squash is heating up). Once the squash is done in the oven (if you choose to use; you can also microwave the squash), crank it up to 400 degrees. Roll the mixture into about 15 1-inch size balls and roast for 15-20 minutes.

When both trays are out of the oven, put the squash spaghetti into a serving bowl, stirring it and top it with the chicken meatball and sprinkle with more parm. cheese and basil. Serve.

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