halfbakedharvest4.7
Garlic Butter Chicken Meatballs Stuffed In Spaghetti Squash:
A one pan, healthier, seasonal take on everyone's favorite pasta and meatballs!
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425° F.2. In a bowl, mix together the milk, spinach, tomatoes, and mozzarella. Season with chili flakes, salt, and pepper.3. Place the squash on a baking sheet and season the cut sides with salt and pepper. Sprinkle 1/4 cup parmesan cheese into the bottom of each squash. Then evenly divide the milk/cheese mix among the squash cavities. Cover with foil, bake ⏱️ 15 minutes. 4. Meanwhile, mix the chicken, Italian seasoning, dijon, and 1/2 cup parmesan in a bowl. Season with salt and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (makes 15-16 meatballs). 5. Remove the squash from the oven, remove the foil. Arrange the meatballs around the squash. Bake another ⏱️ 15 minutes, until the meatballs are cooked. 6. Grab the squash. Remove the garlic from the pan. Sprinkle the provolone cheese over each squash half. Put the meatballs on top of the cheese. Bake for ⏱️ 10-15 minutes, until the cheese is melted. 7. Chop the garlic and mix with the butter and herbs in a bowl. Spread the butter over the meatballs, then use a fork to scrape the squash into strands, mixing the cheese with the squash. Enjoy!
Italian seasoning3 tablespoonsgarlic8 clovesshredded provolone cheese1 cup
Nutrition Facts
calories
577 kcal
serving Size
1 serving
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