Serves 4
Spaghetti Squash
- Spaghetti Squash
- 1 spaghetti squash
- 1/4 cup olive oil
- Salt and pepper to taste
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper or a silk pad.
- Use a very sharp chef’s knife to stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.
- Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 tablespoon of olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side up on the prepared baking sheet.
- Bake for approximately 45 minutes.
- Once the squash is done baking, fluff the interiors with two forks to make the insides spaghetti-like.
Meatballs
- 1 ½ pounds ground chicken breast
- 1/4 onions, minced
- 2 garlic cloves, minced
- 4 pieces prosciutto, minced (approximately 1/2 cup)
- 1/2 cup almond flour
- 1 egg, beaten
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh oregano, minced
- 2 tablespoons fresh basil, divided (one tablespoon minced and one tablespoon sliced into ribbons for garnish)
- salt and pepper to taste
- Pint of cherry tomatoes
- Preheat the oven to 400. Note that you can cook meatballs in the same oven as the squash. Just be aware of the difference in cooking times.
- In a small sauce pan, sauté the onions in 1 tablespoon of olive oil until translucent. Add the garlic the last minutes of cooking. Let cool.
- Combine in a mixing bowl, the onions, garlic, prosciutto, almond flour, egg, parsley, oregano, basil, salt and pepper.
- Form into 12 meatballs and place on a parchment lined baking sheet or silk pad.
- Bake for 20 minutes. While baking toss the tomatoes in the other tablespoon of olive oil with salt and pepper.
- Remove from oven, flip meatballs and toss in the tomatoes. Bake for another 10 minutes.
- Serve along with the spaghetti squash.