Baked Spaghetti Squash and Meatballs

I’ve been a big fan of the pre-cooked chicken sausage, especially for my small kitchen meals – I’m not even going to link the recipes there’s so many; just type “chicken sausage” in the search bar and enjoy about 8 recipes for your chicken sausage inspo.  This time, however, I grabbed the pre-cooked chicken meatballs (tomato basil flavor) from the refrigerator case.  I’m not sure why I never tried these before.  They’re right next to the sausage, after all,  When I saw my sister in law had been using these (she said they were great for a quick meal for the boys), I decided to give it a shot.

I incorporated the meatballs in a cheesy dish that’s basically like a simple baked ziti but using spaghetti squash instead of pasta.

Baked spaghetti squash and meatballs1

First, prep your spaghetti squash: pierce with a knife at microwave on 80% power to soften it.  Cut in half, scoop out the seeds, and microwave on full power for 10 minute, cut side down with a little water in the dish.

Baked spaghetti squash and meatballs2

Once the squash is cooked, scrape out the insides into a bowl.  Mix the flesh of one spaghetti squash with marinara sauce (eyeballed…maybe 1/3 of a cup), a handful of shredded mozzarella, one package of chicken meatballs (halved so there’s a meatball in every bite), and salt.  Pour into a baking dish, top with grated parmesan, and bake for 15-20 minutes at 350.  [Before and after baking, below.]

When it comes to veggie noodle substitutes, I think I prefer spaghetti squash to zoodles.  It’s not quite as watery and the texture lends itself better to creamy, cheesy dishes….that you don’t have to feel bad about since you ditched the noods.