Why I Love This Recipe

These Spaghetti Squash Chicken Meatball Boats are one of my favorite ways to enjoy a cozy pasta dinner with a lighter twist. Roasted spaghetti squash turns into tender, spaghetti-like strands that pair perfectly with juicy homemade chicken meatballs and rich marinara sauce. The meatballs are what keep me coming back to this recipe. Garlic, Parmesan, Dijon, maple syrup, thyme, and sage give them so much flavor that they taste like they’ve been simmering all day. Finished with plenty of melted mozzarella and fresh basil, this is a comforting dinner that still feels fresh and balanced.

Enjoying The Leftovers

Leftovers make an easy lunch or dinner the next day. Reheat the entire squash boat, or scoop everything into a bowl and enjoy it like a hearty meatball marinara. The chicken meatballs are also delicious served over pasta, rice, or roasted vegetables.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. If storing the squash boats whole, cover them tightly before refrigerating to help keep the squash from drying out.

Reheating

Warm the squash boats in a 350°F oven until heated through, or microwave individual portions in 30-second intervals. If you’d like the cheese bubbly again, place them under the broiler for 1 to 2 minutes before serving.

A close up shot of a spaghetti squash boat filled with ground chicken with marinara sauce topped with melted cheese and fresh chopped basil.
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Chicken Meatball Spaghetti Squash Boats

These Spaghetti Squash Chicken Meatball Boats are filled with roasted spaghetti squash, juicy homemade chicken meatballs, marinara sauce, and melted mozzarella for a lighter take on a classic comfort food dinner. Packed with protein and flavor, they're an easy, cozy meal that's perfect for weeknights or meal prep.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 2 large spaghetti squash
  • 2 tbsp avocado oil
  • 1 jar of your favorite pasta sauce
  • 1 lb of ground chicken
  • 1/2 cup of breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 2 cloves of garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp ground sage
  • 1/4 tsp red pepper flakes
  • Fresh basil, chopped

Instructions

  • Preheat the oven to 400℉ and line a baking sheet with parchment paper.
  • Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush on avocado oil to both halves and sprinkle with some salt and pepper.
  • Place them cut side down on the baking sheet and bake for 35-40 minutes, or until tender and can easily be shredded with a fork.
  • While the squash is baking, make the chicken meatballs. In a large bowl, combine the ground chicken, breadcrumbs, parmesan, egg, minced garlic, dijon mustard, maple syrup, salt, pepper, thyme, sage, and red pepper flakes. Mix until just combined.
  • Form the mixture into 1-inch meatballs. Add a generous drizzle of avocado oil to a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until golden on all sides.
  • Once browned, pour in your favorite jar of pasta sauce and gently stir to coat the meatballs. Cover and let simmer for 10-12 minutes, or until the meatballs are fully cooked through.
  • When the spaghetti squash is done, flip the halves over and use a fork to shred the inside into spaghetti-like strands, leaving them in the shell. Top each half with a generous scoop of the saucy chicken meatballs. Sprinkle with extra parmesan and bake again for 5-7 minutes until the cheese has melted and started to brown.
  • Remove from the oven, top with fresh basil, and enjoy straight from the squash “boat”!

Equipment

saute pan
large baking sheet
mixing bowls
cutting board

Nutrition Per Serving

Calories: 490kcal | Carbohydrates: 49g | Protein: 28g | Fat: 23g | Fiber: 8g