Spaghetti Squash and Chicken Meatballs

Ingredients (serves 4)

• 1 spaghetti squash, cut “hamburger style” horizontally with seeds removed

MEATBALLS

• 1 lb chicken breast, cut into strips or large chunks

• 1/2 cup finely chopped onion

• 1 tsp salt

• 1 tsp freshly ground black pepper

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

THE SAUCE

• 14 oz canned tomatoes (peeled and crushed)

• 1 cup chicken stock

• 1 tsp salt

• 2 tsp oregano

• 1 tsp freshly ground black pepper

Recipe

1. In a deep, microwave-safe container (a Pyrex baking dish is perfect), pour about 1/2 inch of water.

2. Place one half of the spaghetti squash (with open/flesh side down) in the water and microwave on high for about 8 minutes.

3. Check doneness by poking a knife carefully into the exposed side of the squash. If the knife gets a lot of resistance, microwave for about 1 more minute.

4. Remove the pan from the microwave and place on a heatproof surface and very carefully (while wearing gloves) transfer the squash to a large plate. Keep the open/flesh side down to allow the residual heat/moisture to stay inside; any excess will also seep out of the bottom.

5. Repeat these steps with the other half of the squash in that same pan. Be sure to add some water to the pan if the level went down from the first cook.

6. When the spaghetti squash halves are cool enough to handle, flip the halves onto their side and use a fork to scrape out the “spaghetti”. Use the side of the fork to scrape against the peel to maximize the vegetable you’re able to extract.

7. Spread the “spaghetti” onto a plate lined with paper towels. Sprinkle all over with sea salt.

THE MEATBALLS

1. In a food processor, add all the ingredients for the meatballs. Pulse and process until the meat is ground and the spices and onions have become a smooth mixture.

2. Use your hands to roll and form 16 meatballs (weighing about an ounce each). Sometimes a small cookie scooper comes in handy too!

3. Heat a large nonstick skillet over medium heat, then pour about a tablespoon of canola oil in it.

4. When the oil is shimmering a bit, start placing the chicken meatballs in the pan. Leave about 1-2 inches of space between the meatballs.

5. Gently turn the meatballs over onto their side every 2 minutes, ensuring an even browning/sear all around the meatballs.

6. When the internal temperature reaches 150° (after about 8 minutes), transfer them into the pot with the sauce to finish cooking.

THE SAUCE

1. Pour the canned tomato and chicken broth into a medium saucepan and place over medium heat. Season with salt, freshly ground pepper, and oregano.

2. Stir and let simmer until thickened to your desired consistency (about 7-8 minutes for me).

Put it all together and enjoy!