Spaghetti Squash and Chicken Meatballs

Last year about this time, I shared a recipe that used spaghetti squash instead of real spaghetti, because its lower-calorie than real pasta. It’s still delicious.

You can use store-bought pasta sauce, or you can use this recipe. I like to make my own sauce. It is cheaper than real sauce, and I can control what is in it. And this time, I am talking about sugar. I don’t know why it is in EVERYTHING, but it is so hard to avoid.



  • 2 small spaghetti squashes
  • 1 pound ground chicken or turkey
  • 1/2 onion, minced
  • 3 tablespoons flax seeds
  • 1 teaspoon oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon oil
  • 1 jar of tomato sauce


  1. Preheat the oven to 375 degrees. Place the squash in, and cook for 30-35 minutes, or until soft.
  2. While the squash is cooking, mix the chicken, onion, flax seeds, oregano, salt, and black pepper. Spread the oil on a baking sheet. Using a small ice cream scoop or tablespoon, spoon the meatballs on to the baking sheet. Bake for 15-20 minutes or until cooked and browned.
  3. Once the squash is soft, cut in half and scoop out the seeds. Using a fork, scrape out the squash.  Place the meatballs on the squash, and top with the tomato sauce!
  4. Serve, and enjoy!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s