Spaghetti Squash with Spicy Chicken Meatballs

Serves: 2


1 medium spaghetti squash

1 tsp extra virgin olive oil

1 tsp black pepper

Meatball Ingredients

1 lb extra-lean ground chicken

1 egg

¼ cup milk

1-2 cloves garlic, minced

½ cup large flake oats

⅓ cup onion, chopped

1 tsp Italian herb blend (no salt added)

½ tsp black pepper

Sauce Ingredients

1 tbsp extra virgin olive oil

½ cup onion, finely chopped

2 garlic cloves, minced

2 cups tomatoes, chopped

¼ tsp chili flakes

1 tsp dried basil


  1. Preheat oven to 400°
  2. Slice the squash in half. Scoop out the seeds and membrane found in the centre of both halves.
  3. Brush the inside flesh of each half with olive oil and sprinkle with black pepper.
  4. Place on baking sheet flesh side facing down and bake for 40 minutes.
  5. Remove from oven and use a fork to gently pull at the squash flesh.
  6. While the squash is baking, mix the meatball ingredients together in a large mixing bowl. Form into 1 inch balls and set aside.
  7. Add olive oil to a medium-heated large saucepan. Add the chopped onion and garlic and sauté until onion becomes translucent.
  8. Reduce heat to low and add the meatballs to the saucepan, cooking for 15 minutes until the meatballs have browned. Flip the meatballs occasionally to ensure even cooking.
  9. Add in the tomatoes, chili flakes, and basil. Stir the mixture and bring to a boil.
  10. When the sauce begins to bubble, reduce the temperature to low, cover the pan and cook for another 20 minutes.
  11. Enjoy with baked spaghetti squash.

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