Ingredients
Garlicky Spaghetti Squash
- 1 medium spaghetti squash
- 2 Tbsp unsalted butter
- 1 Tbsp minced garlic (from about 3 cloves)
- 1 tsp finely chopped sage
- 4 strips crispy bacon
Pumpkin Chicken Meatballs
- 1 lb. ground white meat chicken
- ¾ cup pumpkin puree
- ½ tsp dried thyme
- ¼ tsp ground ginger
- 1 cup panko
- ¼ cup grated parmesan cheese, plus more for topping
- 1 large egg, lightly beaten
Instructions
Garlicky Spaghetti Squash
- Pre-heat oven to 375 degrees.
- Using a sharp knife, pierce spaghetti squash skin in several places. Place squash on a foil-lined baking sheet and bake for about 70-80 minutes, until tender (and can be easily pierced with a knife), rotating the baking sheet after 35 minutes. Remove from oven and let rest until cool enough to touch. Keep oven at 375 degrees for meatballs.
- Once squash is cool enough to touch, cut it in half lengthwise. Scoop out seeds and either discard or find another use for them. Using a fork, scrape flesh out in strands and place in bowl.
- In a large skillet over medium heat, melt butter. Cook garlic for about 1 minute. Add squash flesh, sage, and crumbled bacon to pan. Cook mixture for about 3 minutes until nice and tender.
Pumpkin Chicken Meatballs
- If oven was turned off after making squash, pre-heat to 375 degrees. Lightly spray a medium baking dish with oil.
- In a large bowl, combine ground chicken, pumpkin puree, thyme, ginger, panko, parmesan cheese, and egg. Mix by hand until fully incorporated.
- Using your hands, roll mixture into golfball size balls and place in prepared baking dish. I got about 24 meatballs.
- Bake for 25-30 minutes, until inside of meatballs register at 165 degrees on a thermometer.
- Serve pumpkin chicken meatballs over garlicky spaghetti squash with additional parmesan cheese sprinkled over the top.
Leave a Reply