Are you craving a cozy, flavorful, and healthy meal that’s perfect for any night of the week? This Garlic Butter Chicken Meatball Stuffed Spaghetti Squash is a game-changer!
It is packed with juicy chicken meatballs, rich garlic butter, and tender spaghetti squash, this dish is a low-carb, gluten-free delight that doesn’t skimp on flavor.
Whether you’re looking to impress your family or meal prep for the week, this recipe is your ticket to a wholesome, satisfying dinner that’s as delicious as it is nutritious.
Why You’ll Love This Recipe
Healthy and Low-Carb: Spaghetti squash is a great substitute for pasta. It’s low in carbs, full of nutrients, and gluten-free.
Tasty Flavor: The garlic butter sauce adds a delicious taste to the chicken meatballs and squash.
Family-Friendly: Everyone, from kids to adults, loves this dish, making it great for family meals.
Flexible: You can easily change it up with your favorite herbs, spices, or vegetables.
Easy to Prepare: You can make it in advance, store it, or freeze it for quick and tasty meals during the week.
Ingredients
For the Spaghetti Squash
1 large spaghetti squash (about 3–4 lbs)
2 tbsp olive oil
Salt and black pepper, to taste
For the Chicken Meatballs
1 lb ground chicken
1/2 cup almond flour (or breadcrumbs for non-gluten-free)
1 large egg
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
For the Garlic Butter Sauce
4 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp fresh parsley, chopped
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional, for a slight kick)
1/4 cup low-sodium chicken broth
1/4 cup grated Parmesan cheese (for topping)
Instructions
Step 1: Prepare the Spaghetti Squash
Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle each half with 1 tbsp olive oil, then season with salt and pepper.
Place the squash cut-side down on a baking sheet lined with parchment paper.
Roast for 40–50 minutes, or until the flesh is tender and easily scraped into strands with a fork.
Once cooked, use a fork to scrape the squash into spaghetti-like strands, leaving a 1/4-inch border to maintain the shape of the “bowl.”
Step 2: Make the Chicken Meatballs
In a large bowl, combine ground chicken, almond flour, egg, Parmesan, minced garlic, oregano, parsley, onion powder, salt, and pepper.
Mix until just combined—avoid overmixing to keep the meatballs tender.
Form the mixture into 12–14 small meatballs (about 1.5 inches each).
Heat a large skillet over medium heat with 1 tbsp olive oil. Cook the meatballs for 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
Step 3: Prepare the Garlic Butter Sauce
In the same skillet, melt the butter over medium-low heat.
Add minced garlic and cook for 1–2 minutes until fragrant.
Stir in chicken broth, thyme, red pepper flakes (if using), and parsley. Simmer for 2–3 minutes until slightly thickened.
Step 4: Assemble and Bake
Place the roasted spaghetti squash halves cut-side up on a baking sheet.
Divide the spaghetti squash strands between the two halves, creating a nest for the meatballs.
Nestle 6–7 meatballs into each squash half.
Spoon the garlic butter sauce generously over the meatballs and squash.
Sprinkle with Parmesan cheese.
Return to the oven and bake for 10–12 minutes at 375°F (190°C) to meld the flavors.
Tips
Choose the Right Squash: Look for a firm, heavy spaghetti squash with smooth, unblemished skin for the best texture.
Don’t Overmix the Meatballs: Gently combine the meatball ingredients to keep them light and tender.
Adjust the Sauce: If you prefer a thicker sauce, reduce the chicken broth slightly or add a teaspoon of arrowroot powder for a gluten-free thickener.
Check Doneness: Use a meat thermometer to ensure the meatballs reach 165°F for safe consumption.
Save Time: Roast the spaghetti squash ahead of time to cut down on prep.
Variations and Substitutions
Meat Options: Swap ground chicken for ground turkey or beef for a different flavor profile.
Vegetarian Twist: Use plant-based ground meat and vegetable broth for a vegetarian version.
Spice It Up: Add more red pepper flakes or a dash of cayenne for extra heat.
Cheese Variations: Try mozzarella or cheddar instead of Parmesan for a gooey, melty topping.
Grain-Free: Stick with almond flour for a gluten-free, low-carb meatball binder, or use oat flour for a different texture.
Serving Suggestions
Side Dishes: Pair with a fresh green salad or roasted vegetables like zucchini or broccoli for a complete meal.
Garnishes: Sprinkle with extra fresh parsley, basil, or a squeeze of lemon juice for brightness.
Beverages: Serve with a refreshing iced tea or sparkling water with a lemon twist to complement the rich flavors.
Bread Option: For non-low-carb diets, serve with crusty garlic bread to soak up the buttery sauce.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Roast the spaghetti squash and prepare the meatballs up to 2 days in advance. Store separately in airtight containers in the fridge.
Make the garlic butter sauce just before assembling to maintain its fresh flavor.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for 10–15 minutes or in the microwave until warmed through.
Freezing
Freeze the cooked meatballs and spaghetti squash separately in freezer-safe containers for up to 2 months.
Thaw in the refrigerator overnight before reheating.
Note: The garlic butter sauce is best made fresh, as butter-based sauces can separate when frozen.
FAQs
Q: Can I use store-bought meatballs?
A: Yes! Opt for high-quality, pre-cooked chicken meatballs to save time. Just toss them in the garlic butter sauce before stuffing the squash.
Q: How do I know when the spaghetti squash is done?
A: The squash is ready when the flesh easily pulls away into strands with a fork and the shell is tender but holds its shape.
Q: Can I make this dairy-free?
A: Absolutely! Use a dairy-free butter alternative and skip the Parmesan or use a vegan cheese substitute.
Q: Is this recipe kid-friendly?
A: Definitely! The mild flavors and fun spaghetti-like texture make it a hit with kids. You can reduce the garlic or skip the red pepper flakes for sensitive palates.
Q: Can I cook the spaghetti squash in the microwave?
A: Yes, pierce the whole squash with a fork, microwave for 10–12 minutes, then cut in half and scoop out the seeds. However, roasting enhances the flavor.
Conclusion
In conclusion, this Garlic Butter Chicken Meatball Stuffed Spaghetti Squash is the ultimate comfort food that’s healthy, flavorful, and easy to make.
With its low-carb appeal, rich garlic butter sauce, and tender chicken meatballs, it’s a dish that satisfies everyone at the table.
Whether you’re cooking for a busy weeknight or a special gathering, this recipe is sure to become a favorite.
Try it out, experiment with the variations, and let us know how it turns out in the comments below!
Read More:- Roasted Carnival Squash Recipe
Garlic Butter Chicken Meatball Stuffed Spaghetti Squash
Ingredients
- 1 large spaghetti squash 3–4 lbs
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 lb ground chicken
- 1/2 cup almond flour
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tbsp fresh parsley chopped
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes optional
- 1/4 cup low-sodium chicken broth
- 1/4 cup grated Parmesan cheese for topping
Instructions
- Preheat oven to 400°F. Cut spaghetti squash in half, remove seeds, drizzle with olive oil, season, and roast cut-side down for 40–50 minutes.
- Mix ground chicken, almond flour, egg, Parmesan, garlic, oregano, parsley, onion powder, salt, and pepper. Form into 12–14 meatballs and cook in a skillet with olive oil for 8–10 minutes.
- In the same skillet, melt butter, add garlic, and cook for 1–2 minutes. Stir in broth, thyme, red pepper flakes, and parsley. Simmer for 2–3 minutes.
- Scrape squash into strands, leaving a border. Nestle meatballs in squash halves, spoon sauce over, and sprinkle with Parmesan.
- Bake at 375°F for 10–12 minutes. Serve hot.
