This recipe is so tasty and comforting. Simple to prep and cook up when ready.
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup minced onion
2 cloves of garlic (minced)
1 pound ground chicken
1 tablespoon Worcestershire sauce
1/2 cup plain (gluten free) breadcrumbs
1/2 cup parsley (finely chopped)
1 teaspoon dried oregano
1 egg (lightly scrambled)
1/3 cup Parmigiano-Reggiano (freshly grated)
1 spaghetti squash
For the squash, cut in half lengthwise and scoop out seeds. Preheat oven to 375 degrees. Lightly drizzle with EVOO. Place face down on baking sheet in oven for 45 minutes.
For the meatballs: Place a small sauté pan over medium high heat. Add the olive oil followed by the onions and garlic with a pinch of salt. Cook, stirring occasionally until the onions are translucent, 5 minutes. Remove to a plate to cool slightly.
Mix together the chicken, Worcestershire, breadcrumbs, parsley, oregano, egg and parmesan. Season well with salt and pepper then mix in the cooled onions and garlic. Scoop into 12 meatballs. Cook in large saucepan on medium high heat for 10-15 minutes.
Add tomato sauce to saucepan over meatballs. Simmer.
Once squash is cooked and cooled a bit scoop into sauté/saucepan with sauce and meatballs. You can keep squash separate if you prefer. Garnish with fresh parsley.