Spaghetti Squash & Meatballs with Kale
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Update for Servings
Prep Time: 35 Minutes
Cooking Time: 45 Minutes
Prep Time: 35 Minutes Cooking Time: 45 Minutes
  1. Preheat oven to 400 degrees. Wash and dry all produce. Slice the spaghetti squash in half lengthwise with a large, sharp knife. Scoop out the seeds.
  2. Place cut side down in casserole dish. Add 1 cup water and bake for 30-45 minutes until squash is tender.
  3. While squash is baking, begin making meatballs. Separate the stems from the leaves of the kale. Throw out the stems. Chop the kale leaves into small pieces. Chop parsley.
  4. In a large bowl, add ground chicken, kale, 1/2 cup parmesan cheese, parsley, egg and garlic powder. Mix well.
  5. Using a spoon to scoop the right amount, make 1-inch meatballs. Heat a large pan over medium-high heat. Add oil and meatballs. Cook until browned on all sides, about 15-20 minutes.
  6. Once squash is cooked, carefully remove from oven. Loosen the inside spaghetti "strands" with a fork and keep in squash. Pour spaghetti sauce and 4-5 meatballs in each squash. Top with mozzarella and remaining parmesan cheeses. Put back in oven. Cook until cheese is melted and browned, about 15-20 minutes.

Nutrition information is based on above directions

Nutrition Facts
Spaghetti Squash & Meatballs with Kale
Amount Per Serving
Calories 678 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 14g 70%
Polyunsaturated Fat 8g
Monounsaturated Fat 12g
Cholesterol 186mg 62%
Sodium 2114mg 88%
Potassium 1091mg 31%
Total Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Sugars 12g
Protein 54g 108%
Vitamin A 94%
Vitamin C 76%
Calcium 67%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.
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