I made this recipe last night for dinner and it was truly truly phenomenal!!! Full disclosure though, this recipe is not quick to make but it is FREAKING DELICIOUS !!!!! Creamy mushroom sauce with spaghetti squash and chicken meatballs (you can use ground turkey or beef too)!!!
The recipe:
For the Spaghetti Squash
Cut the spaghetti squash into rounds (tip: poke a few holes in it and microwave for 2 minutes to soften).
Drizzle with olive oil and season with garlic salt. Bake at 400°F for about 1 hour, or until fork tender.
Let cool for 5 minutes, then use a fork to shred into spaghetti-like strands. Set aside.
For the Meatballs
In a mixing bowl, combine ground chicken, parmesan cheese, chives, garlic powder, salt, and pepper.
Form into 1-inch balls. Pan-fry in a skillet over medium heat for about 10 minutes, turning every couple of minutes to brown evenly.
Check doneness by cutting one open. Once cooked, place on a plate lined with a paper towel to drain any excess oil.
For the Mushroom Sauce
In the same pan, sauté sliced mushrooms for 4-5 minutes or until softened. Add crushed garlic, half & half, butter, chicken broth, parmesan cheese, remaining chives, and flour. Season with salt, pepper, and more garlic powder to taste. Simmer until the sauce thickens to a creamy consistency.
To Serve
Mix everything together—spaghetti squash, meatballs, and mushroom sauce—and top with extra parmesan cheese. SO creamy and so delicious I hope you guys enjoy!!
Creamy Mushroom Spaghetti Squash & Meatballs
Ingredients
- 1 lb ground chicken
- 1/3 cup grated parmesan cheese for the meatballs
- 1/4 cup chopped chives split between the meatballs and the sauce
- 1 whole spaghetti squash
- 1 package mushrooms sliced
- 1/4 cup half & half or any milk/cream you prefer
- 1/3 cup grated parmesan cheese for the sauce
- 2 cloves garlic crushed
- 1/4 cup chicken stock
- 2 tbsp butter
- 2 tbsp flour
- Olive oil
- Garlic salt
- Salt pepper, and garlic powder (to taste)
Instructions
For the Spaghetti Squash
- Cut the spaghetti squash into rounds (tip: poke a few holes in it and microwave for 2 minutes to soften).
- Drizzle with olive oil and season with garlic salt. Bake at 400°F for about 1 hour, or until fork tender.
- Let cool for 5 minutes, then use a fork to shred into spaghetti-like strands. Set aside.
For the Meatballs
- In a mixing bowl, combine ground chicken, parmesan cheese, chives, garlic powder, salt, and pepper.
- Form into 1-inch balls. Pan-fry in a skillet over medium heat for about 10 minutes, turning every couple of minutes to brown evenly.
- Check doneness by cutting one open. Once cooked, place on a plate lined with a paper towel to drain any excess oil.
For the Mushroom Sauce
- In the same pan, sauté sliced mushrooms for 4-5 minutes or until softened. Add crushed garlic, half & half, butter, chicken broth, parmesan cheese, remaining chives, and flour. Season with salt, pepper, and more garlic powder to taste. Simmer until the sauce thickens to a creamy consistency.
To Serve
- Mix everything together—spaghetti squash, meatballs, and mushroom sauce—and top with extra parmesan cheese. SO creamy and so delicious I hope you guys enjoy!!
