Sun-Dried Tomato And Chicken Meatballs With Spaghetti Squash
1467 Calories
61 g Carbs
130 g Protein
78 g Fat
Total Time
1 serving

This recipe is phenomenal! It's clean, rich, and delicious. Make the meatballs from quality chicken and you can't fail. The squash can be a bit of a challenge if you've never dealt with this particular gourd, but even new cooks can quickly get the hang of it.

Meatball Ingredients

  • 1½ lb ground chicken
  • 3 oz sun-dried tomatoes
  • 1 tbsp sea salt
  • 2 tbsp, ground oregano
  • 1 tbsp, leaves basil, dried

Spaghetti squash Ingredients

  • 1 whole spaghetti squash
  • 1 pinch sea salt
  • 1 tsp chopped chives
  • 1 tsp, leaves basil, dried
  • 1 tbsp extra virgin coconut oil


  1. Meatball directions: In a bowl mix chicken, tomatoes, salt, oregano, and basil.
  2. Add paper baking cups to a 12-cup muffin tin.
  3. Roll mixture into meatballs with your hands and place into baking cups.
  4. Bake at 350 F for 23-25 minutes.
  5. Spaghetti squash directions: Microwave for about a minute at 50 percent power.
  6. Cut the squash lengthwise down the middle.
  7. You can remove the seeds prior to baking or after.
  8. Place both halves of squash face down in a casserole dish with about an inch of water and cover with foil.
  9. Bake at 375 F for about 40 minutes.
  10. Remove from oven and flip halves face-up.
  11. Bake another 5 minutes with foil on, then remove from oven and let cool for about 5-8 minutes.
  12. Remove any remaining seeds, then brush a fork over the squash to make thin strands that look like spaghetti. Add sea salt to taste, chives, basil, and 1-2 tbsp of coconut oil.
  13. Use the squash as a bed for your meatballs and serve!