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This rich garlic butter chicken meatball spaghetti squash meal has become my fave comfort dish that tastes fancy without tons of carbs. The mix of melty cheese, juicy meatballs, and squash "noodles" makes such a filling dinner that even the pasta lovers in my family now ask for it all the time.
I came up with this dish one freezing January night when I wanted pasta but something a bit lighter. The way cheese melts between the squash strands while garlicky butter runs over the meatballs creates something truly magical that's now our Sunday family tradition.
What You'll Need
- Ground chicken: Makes super soft meatballs that aren't fatty and works really well with the herbs
- Spaghetti squash: Works as a fantastic pasta substitute with its slightly sweet flavor and fun texture
- Sun-dried tomatoes: Give little pops of intense flavor that work against the rich cheesy parts
- Italian seasoning blend: Cuts down prep time and makes sure every meatball has the right mix of herbs
- Three cheese blend: Mozzarella, provolone, and parmesan work together for awesome flavor and that stretchy cheese pull
- Fresh herbs: Add freshness to the whole dish and make the garlic butter taste like something from a fancy restaurant
- Dijon mustard: Brings a bit of zing that makes the meatballs taste better without being obvious
How To Make It
- Get The Squash Ready:
- Heat your oven to 425°F. Cut the squash in half and sprinkle with salt and pepper, then put parmesan right into each hollow part. This cheese will melt into the squash while it cooks, adding flavor from the start.
- Mix Up The Cheesy Stuff:
- Stir together milk, thawed spinach, sun-dried tomatoes, and mozzarella until it's all mixed up. Add plenty of salt, pepper, and some chili flakes if you want heat. This mix turns super creamy when it bakes inside the squash.
- Start Baking:
- Put equal amounts of the milk and cheese mix into each squash half. Cover them with foil to keep the steam in and help cook the squash properly. Bake for 15 minutes to soften the squash and start melting the cheese.
- Make Your Meatballs:
- Mix chicken, Italian seasoning, dijon, and parmesan in a bowl. Add salt and pepper, and mix lightly so the meat stays tender. Put some oil on your hands before rolling tablespoon-sized meatballs so they don't stick.
- Cook Meatballs First Time:
- Take the foil off the squash and put meatballs around the halves. Bake for 15 minutes until meatballs are just done. This helps them stay juicy while soaking up flavor.
- Add More Cheese:
- Put provolone cheese over each squash half to make a gooey bed for the meatballs. Move the meatballs onto the cheese and bake another 10-15 minutes until the cheese is perfectly melted.
- Top With Garlic Herb Butter:
- Mix chopped garlic with butter and fresh herbs in a small bowl. Spread this tasty butter over the hot meatballs where it'll melt and make an amazing sauce. Pull the squash into strands with a fork and mix with the cheese for the perfect finish.
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The best part of making this is when the garlic herb butter hits those hot meatballs. That sizzle and smell that fills the kitchen takes me back to the first time I cooked this for my family. My daughter, who usually turns her nose up at veggies, asked for more and said it was better than regular spaghetti and meatballs.
Prep Ahead Tips
This meal works great for planning ahead. You can get the squash and filling ready up to two days early and keep them separate in the fridge. You can even shape the meatballs and keep them covered in the fridge for up to 24 hours before cooking. When you're ready to eat, just put it all together and bake it, adding about 5-10 extra minutes if everything's cold from the fridge.
Different Flavor Ideas
Though Italian herbs work great in the original version, you can really switch things up. Try a Mediterranean twist by swapping Italian seasoning for oregano, some lemon zest, and a tiny bit of cinnamon in the meatballs. For something more country-style, go with sage, rosemary, and thyme in both the meatballs and garlic butter. The squash is pretty neutral so it goes well with almost any herbs your family likes.
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What To Serve With It
This dish is totally fine on its own as a complete meal, but it goes really well with a simple arugula salad with lemon juice and olive oil drizzled on top. For a bigger dinner, add some crusty bread to soak up all that garlic butter sauce. If you're having friends over, a cold glass of Pinot Grigio goes perfectly with the creamy cheese and garlic butter flavors.
Saving Leftovers
Any extra portions stay good in the fridge for about three days. To warm them up, cover with foil and heat in a 350°F oven for around 15 minutes until hot all the way through. The microwave works too if you're in a hurry, but the oven keeps both the squash and meatballs from getting mushy. I've found the garlic butter actually tastes stronger after sitting in the fridge overnight, making for a really tasty lunch the next day.
Frequently Asked Questions
- → Could I use another type of meat?
Absolutely! Ground turkey, pork, or a mix of meats are great alternatives for the meatballs.
- → What if my squash is really big?
If your squash is large, bake it for an extra 20–30 minutes before adding the cheese filling to make sure it’s properly cooked.
- → What’s a good swap for frozen spinach?
Fresh spinach works too! Just cook it briefly first to get rid of extra liquid.
- → Can I prep this a day earlier?
Yep! Assemble everything, keep it in the fridge, and pop it in the oven when you’re ready to eat.
- → Can this dish be made dairy-free?
Sure! Use coconut milk instead of regular and pick a dairy-free cheese to replace the others.
- → Which herbs are best for the butter?
Basil, sage, thyme, and oregano are delicious, but feel free to pick your favorites!