Chicken Meatballs & Spaghetti Squash
Here's how it goes:
INGREDIENTS:
1lb ground chicken
1 large egg, beaten
1/4 onion, finely chopped
2 cloves garlic, minced
2 tsp minced fresh oregano (or 1 tsp dried)
1 tsp salt
1/2 tsp black pepper
1 spaghetti squash
DIRECTIONS:
Let's start with that dang squash because it's going to take a while. Here's how I get it done:
-Preheat the oven to 425 degrees.
-poke holes all along the top side of it and throw it in the microwave for 5-6 minutes. This should soften it up enough to cut it in half.
-Scoop out the seeds, drizzle the insides with olive oil and place face down on baking sheet
-bake for an hour, remove from oven, flip squash over and let cool
-once cooled, with a fork, remove insides of squash
For the meatballs:
-Take the meat out of the fridge at least 30 minutes before starting this prep (the book actually doesn't say to do this, but I learned the hard way. My fingers almost froze off when I was mixing it because the ground meat was so cold!)
-Preheat oven to 350 degrees

-Put the ground meat and mixed up ingredients into a bowl and mix with your hands until it's blended well.
-Roll into golf sized balls, I made about 20
-Cook in oven for 20-25 minutes or until center is no longer pink
Place meatballs on top of pile of spaghetti squash, top with your favorite sauce, and enjoy! ***If doing the Whole30, either make your own sauce from the recipe in the book or find an approved sauce! Mario Batalli's Tomato Basil is compliant and that is what I used to save time on making my own!***
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